Ready for some easy-to-make Mexican food that’s hearty, healthy, and comes with a little heat? Here you go…
Comfort food made easy – that’s the best kind, right? Hope you all have dusted off that crock pot because you’re gonna need it for this recipe.
I’ve been in crock pot mode for awhile now. And why not – a slow cooker infuses your food with deep and delicious flavors as it simmers for hours. Plus it’s minimal work. Who wants to spend hours in the kitchen when you don’t have too?
I really wanted an easy recipe for the enchiladas because you also need to make the tortillas. No biggie though, you can knock out those out in a matter of minutes…check out my simple tortilla recipe here: Paleo & Gluten-Free Tortillas. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-32g8ck’]
This enchilada dish only needs a few ingredients because I started with a can of Hatch-brand red enchilada sauce. This sauce may not be perfectly paleo, but it is gluten-free and has no GMOs or preservatives, so I’m giving it a pass for this special dish. We used the medium spicy version, so no extra spices required. You could always make your own enchilada sauce if you’re feeling adventurous, but I was going for easy peasy with this one.
The chicken flavor was awesome thanks to simmering in the sauce for hours. All I had to do was pull out the chicken, shred it, wrap it in our wonderful homemade tortillas, and pop the enchiladas into the oven until they were nice and hot.
Note too, this dish is gluten-free and dairy-free. Of course that means no cheese or sour cream, but with all the flavors going on here, and a little guacamole topping before you dig in, I think you’re going to really love the rich taste of this much healthier version.
This was our first pan of enchiladas in a year…needless to say, my hubby and I were in heaven!
This recipe makes 6 enchiladas…feel free to double the recipe for more.
Enjoy!
Ingredients
- 1 - 1 1/2 lbs of boneless, skinless chicken breast
- 1 jalapeno, minced
- 1/2 onion, diced
- (1) 15 oz can of Hatch Red enchilada sauce
- (1) 14.5 oz can of diced tomatoes, liquid drained
- (1) 4 oz can of diced chilis
- Link to recipe: Paleo & Gluten-Free Tortillas Recipe (https://www.paleonewbie.com/paleo-gluten-free-tortillas-recipe)
Instructions
- Season chicken pieces with seasoning salt and pepper
- Place chicken inside slow cooker
- Combine above ingredients and pour over the chicken
- Set slow cooker to low heat
- Cook 4-6 hours or until chicken is cooked through
- While chicken is cooking, make the tortillas (see above link/URL) and set aside
- When chicken is done, remove from slow cooker
- In a small bowl, shred chicken with a fork
- Next add about 1 cup of sauce from the slow cooker and mix into the shredded chicken
- In an 8" x 8" baking dish, add a small amount of the slow cooker sauce to the bottom of the dish
- Place shredded chicken inside each tortilla and roll over
- Place tortillas in baking dish side by side with overlap edge facing down to keep tortillas from unrolling
- Pour the remaining sauce from from the slow cooker over the enchiladas
- Place in center oven rack and bake at 350-degrees F for about 20-30 mins, or until hot
- Remove from oven, plate, and top with guacamole if desired