These allergy free chicken enchilada wraps are one of my freezer crock pot cooking meals that I used in this post over at my other blog, Loving My Nest. Check it out!
We use a 7 qt slow cooker by Crockpot like this:
This slow cooker provides you the flexibility to prepare a meal early and then have it cook all day. You can carry out your full day’s activities and still enjoy a nutritious, home-cooked meal in the evening. It’s a healthier, more cost-efficient and convenient way to serve tasty, satisfying meals. Manual Slow Cooker cooks on HIGH or LOW settings and the WARM setting can be used to keep your dish at an ideal serving temperature.
Enchilada Wraps
These allergy free chicken enchilada wraps are packed with flavor and are sure to be a hit with anyone who loves Mexican cuisine. The combination of the tender chicken, savory enchilada sauce, onions, bell peppers, black beans, and olives creates a delicious, savory flavor that is sure to satisfy your taste buds.
These allergy free chicken enchilada wraps are very easy to prepare, as all of the ingredients are simply added to a gallon-sized zip lock bag and frozen until you are ready to cook. Once you are ready to cook, simply thaw the bag, empty the contents into a crock pot, and let it cook for several hours. The result is a delicious and satisfying meal with minimal effort on your part.
You can add or remove ingredients to suit your personal taste preferences. For example, if you like your enchiladas spicy, you could add some jalapenos or hot sauce to the recipe. If you are a vegetarian, you could omit the chicken and add more beans or vegetables instead.
Chicken is a great source of protein, which is important for building and repairing muscles. The black beans in this recipe are also a great source of fiber and other nutrients, such as iron and magnesium. Additionally, using a cheese substitute can make this dish lower in fat and calories, while still providing the satisfying and delicious cheesy flavor.
Overall, these allergy free chicken enchilada wraps are a delicious and nutritious meal that is easy to prepare and customizable to suit your personal taste preferences. So whether you are looking for a tasty weeknight dinner or a meal to serve to guests, these enchiladas are sure to be a hit!
Allergy Free Chicken Enchilada Wraps
Equipment
- 1 Slow Cooker
Ingredients
- 3 Chicken Breasts boneless, skinless
- 1 28 oz can Enchilada sauce (make sure it's gluten free if that's an issue for you!)
- 1 Onion chopped
- 1 can Olives chopped
- 1 Bell pepper chopped
- 1 can Black beans drained and rinsed
- 3/4 cup Cheese or cheese substitute shredded
- 5 Corn or flour tortillas for serving
Instructions
Prep
- Add all ingredients into a gallon zip lock bag. Freeze.3 Chicken Breasts, 1 28 oz can, 1 Onion, 1 can Olives, 1 Bell pepper, 1 can Black beans, 3/4 cup Cheese or cheese substitute
Cooking
- Thaw and cook in crock pot on low for 6 hours or high for 4 hours.
- Shred chicken in crock pot once done.
- Serve in tortillas.5 Corn or flour tortillas
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