Slow Cooker Chicken Enchiladas

02 Aug Slow Cooker Chicken Enchiladas

Ingredients

• 1 medium onion chopped
• 2 cloves garlic finely chopped
• 2 medium jalapenos seeded and deveined, finely chopped
• 1 lb. raw ground chicken breast
• 1 cup cauliflower, riced
• 1 (15-oz.) can black beans rinsed, drained (PHASE 3)
• 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes) no salt or sugar added
• 1 cup water
• 2 tbsp. Simple Girl BBQ sauce or Frank’s red hot sauce (or any sugar free hot sauce)
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 2 tsp. ground coriander
• Sea salt (or Himalayan salt) and ground black pepper to taste; optional
• 1/4 cup white cheese (PHASE 2)
• 3 medium green onions chopped
• ¼ cup finely chopped fresh cilantro
• Olive oil spray

Directions

1. Heat olive oil spray 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, cauliflower rice, black beans (phase 3), tomatoes, water, spicy bbq 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, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese (phase 2); mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.