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Food: Easy Slow Cooker Enchiladas

What's this, a new blog post that's actually about food? It's been a while since one of these graced the old blog. But alas, this past weekend when I was doing my meal prep for the week (something I think is really important), I found a quick and easy way to make enchiladas and just had to share.

I know, I'm so good to you. You're welcome.


It kind of originated from this blog post, however, I've simplified it down, bunged it in the slow cooker for the most part and turned it into an easy to make a mid-week meal. (Or something to fill your freezer with).


I hope you enjoy it. But just a side note, as always, I'm not a chef and these measurements etc. are what I like to do. Remember that you do you and tweak it wherever you see fit.

Recipe

Serves 5

Ingredients:

3-4 chicken breasts

2 cans of chopped tomatoes

1 chilli

3 peppers

1 punnet of mushrooms

1 tin of kidney beans

1 onion

cumin powder

smoked paprika

chilli powder

cayenne chilli pepper

1 cup of sweetcorn

100g 50% cheese, grated

10 weight watchers wraps

Method

1) Chop your onion, chilli, mushrooms and peppers and place into the slow cooker with the chopped tomatoes, kidney beans and spices then mix. 

2) Add the chicken breasts to the top and turn the slow cooker on. I cooked mine on high for 8 hours, which was a bit much so it maybe should be on medium going forward.

3) Remove the chicken from the slow-cooker and shred. 

4) Before returning the chicken to the slow-cooker, remove some of the sauce and set aside (these will be going on top of the wraps.)

5) Add shredded add back to the slow-cooker along with the sweet corn. Then mix everything together.

6) Add the mixture to your wraps and place in a baking dish. Once all the wraps are filled, smother with the leftover sauce and sprinkle with the grated cheese.

7) Pop in the oven for 20-25 minutes on around 200 degrees, or until the cheese is melted, and then serve.

I always give two wraps per portion. 


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