Chicken Enchiladas
A comforting Mexican-inspired dish featuring shredded chicken cooked slowly with salsa, wrapped in high fiber tortillas, and topped with enchilada sauce and cheese. These enchiladas are perfect for a satisfying dinner that balances protein, fiber, and melty cheese goodness.
Method
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Combine the chicken and salsa in the crockpot and cook on low for 4 hours.
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Shred and let the chicken soak up any remaining juices for another hour.
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Preheat oven to 375°F (190°C).
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Lay out the tortillas and divvy out the shredded chicken in the center of each.
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Sprinkle 7g of cheese in each tortilla.
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Roll up the tortillas and line them in a baking dish (seam side down).
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Cover them with the enchilada sauce and sprinkle the rest of the cheese on top.
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Bake for 10-15 mins until cheese is melted.
Nutrition Information
| Calories | 180kcal |
| Total Fat | 6g |
| Total Carbohydrates | 14g |
| Protein | 17g |
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Frequently Asked Questions
Can I use shredded rotisserie chicken instead of cooking chicken breasts in the crockpot?
Yes, shredded rotisserie chicken can be used to save time. Just warm it with some salsa before assembling the enchiladas.
What if I don’t have high fiber tortillas?
You can substitute regular tortillas, but the fiber content will be lower. Alternatively, use corn tortillas or whole wheat ones if available.
Can I make the chicken mixture ahead of time?
Yes, cook and shred the chicken in advance, then refrigerate. Assemble and bake the enchiladas when ready to eat.
How do I prevent the tortillas from becoming soggy?
Make sure to drain excess liquid from the shredded chicken if needed and don’t over-soak tortillas in sauce. Baking uncovered helps maintain texture.
What dairy-free cheese can I use in this recipe?
Look for plant-based shredded cheeses made from cashews or soy that melt well. You might need to adjust baking time slightly as they melt differently.
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