Slow Cooker Chicken Enchilada

Slow Cooker Chicken Enchilada
  • 100g Chicken Breast (Raw)
  • 50g Capsicum
  • 75g Red Kidney Beans
  • 50g Corn Kernels 
  • 200g Diced Tomatoes
  • 71g (1x) Lite Wraps
  • 25g Cheddar Cheese (Light)
  • Onion, to taste
  • 2tsp Taco Seasoning

*We recommend multiplying this recipe by 4 serves for batch cooking.

  1. Prepare ingredients: slice onion and capsicum. 

  2. To a slow cooker add chicken, onion, capsicum, beans, corn, diced tomatoes and taco seasoning. Cover and cook on high for 4 hours.

  3. In the meantime slice tortillas into one-inch strips.

  4. Once chicken is cooked pull apart using a fork.

  5. Add tortilla strips to slow cooker and mix with chicken to combine. Top with cheese and cover for 5-10 minutes, until cheese is melted.

*This recipe can be stored in an air-tight container and kept in the fridge for 3-4 days.


Calories: 511 (1 serving)
Protein: 45g | Fats: 11g | Carbs: 58g


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