Slow Cooker Chicken Enchiladas
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Chicken breasts
- 700g Passata
- 400g Black beans
- 2 garlic cloves, grated
- 1 tbsp Worcestershire sauce
- 1 packet of enchilada/taco seasoning
- 200g light grated cheese
- 6 Tortilla wraps, shredded
- 1 onion, finely diced
Method
- Add everything to the slow cooker / crockpot apart from the cheese and tortilla wraps and cook on high for 3-4 hours
- Once cooked, add your shredded tortilla wraps and top with plenty of grated cheese. Cook on low for 10 minutes until cheese is melted, or pop the slow cooker / crockpot dish under the grill for 5 minutes.
- Serve and enjoy ๐