I love, love, love Mexican style foods! Enchilada’s are one of my all time favs!
Here is a quick easy recipe to help with that Mexican craving we all get!
It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.
Calorie count: I have not taken a calorie count on this yet.
What you need:
1 Jar Salasa
7-8 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce
2 Sweet Bell Peppers (washed and diced)
1 packets Taco Seasoning
2 tsp Garlic Salt
2 cans Enchilada Sauce
Black Olives (optional)
Black Beans (optional)
Dairy Free Cheese (optional)
Any additional toppings of your choice
Combine salsa, jalapeños, hot sauce to crock pot on high.
Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.
Cook in crockpot on high for about 6-8 hours.
After chicken is cooked through and fork tender.
Remove chicken from crock pot and shred with two forks
Return to crock pot for about 30 mins – 1 hour.
Preheat over for 375 degree
Take a glass casserole style dish and empty one can of enchilada sauce into dish.
Take a tortilla shell and fill with shredded chicken from crockpot.
Continue until all shredded chicken is used.
Add the second can of enchilada sauce over top of all stuffed tortillas.
Add olives, cheese, black beans, etc to the top.
Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.
Serve with your choice of toppings or as is!