• Susie Bower

Cheesy Chicken Enchiladas



Cheesy Chicken Enchiladas - Crockpot Version


Prep time: 15 mins Cook time : 3 hours 13 mins Total time: 3 hours 28 mins


This healthy take on a favorite Mexican dish is quick to put together, and it makes enough servings to feed a family or fill up a meal prep menu. Farro adds a nutty taste to the flavorful mix, giving this recipe something extra special to make it really stand out. If you can't find Farro, please substitute with quinoa.


Serves: 10 servings, about 1 cup each

- 21 DF = 1 green, 1/2 red, 2 yellow, 1/2 blue


Ingredients/Shopping List: 1 tsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 2 medium jalapenos, seeded and de-veined, finely chopped 1 lb. raw ground chicken breast 1½ cups dry farro, rinsed (or sub with quinoa) 1 (15-oz.) can black beans, rinsed, drained 1 cup frozen corn 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added 1 cup water 1 (10-oz.) can red enchilada sauce 2 Tbsp. chili powder 2 Tbsp. ground cumin 2 tsp. ground coriander Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 cup shredded jack (or cheddar or Mexican blend) cheese 3 medium green onions, chopped ¼ cup finely chopped fresh cilantro


Instructions 1 - Heat oil in medium nonstick skillet over medium-high heat.

2 - Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

3 - Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

4 - Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

5 - Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed.

6 - Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

7 - Top with green onions and cilantro; serve.


Cheesy Chicken Enchiladas - Instantpot Version


Prep time: 15 mins Cook time : 15-20 mins Total time: 30-40 mins


Ingredients/Shopping List: 1 medium onion, chopped 2 cloves garlic, finely chopped 2 (4 oz.) cans of chopped green chiles 2 lb. chicken breast or strips (can be frozen or thawed) 1 cup dry quinoa 2 (15 oz.) cans black beans, rinsed, drained 1 (14 oz.) bag of frozen corn 2 (15 oz.) cans diced fire roasted tomatoes (or petite diced tomatoes), no salt added 1 cup water 1 (10-oz.) can red enchilada sauce 2 Tbsp. chili powder 2 Tbsp. ground cumin 2 tsp. ground coriander Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 cup shredded jack (or cheddar or Mexican blend) cheese 3 medium green onions, chopped ¼ cup finely chopped fresh cilantro


Instructions 1 - Pour black beans, petite diced tomatoes, chopped onions, green chiles, frozen corn, red enchilada sauce, chicken and garlic into the Instantpot.

2 - Add cumin, chili powder, coriander and salt. Stir.

3 - Add quinoa and water. Stir.

4 - Select Manual, High Pressure and cook for 15-20 minutes depending on frozen or thawed chicken.

5 - Once it's finished, release the pressure, open the lid and stir.

6 - Make sure the chicken is thoroughly cooked and you can serve immediately or place in a storage container.

7 - If serving, top with green onions, cheese, and cilantro; serve.



© 2020 by Susie Bower - for Soul Powered Life, OptimizHer and Soul Powered Dynasty