HIGH PROTEIN CHICKEN ENCHILLADAS with Slowcooker chicken

HIGH PROTEIN CHICKEN ENCHILLADAS with Slowcooker chicken . Ive recently brought out my slow cooker to make versatile protein as accessible as possible - and this chicken recipe is as easy as it gets. I use this pulled chicken for lots of things throughout the week (bowls, tacos, salads), but putting them inside these tortillas for enchiladas is arguably my favorite. . Here is how I made it: . 1.The chicken is super easy. Just grab a slow cooker. Add 1 diced onion, 2 minced garlic cloves, 2.5lbs chicken breast (or thigh), 1 to 2 cups chicken broth, 1 jar of salsa (16oz), 1 pack of taco or fajita seasoning, 1 ancho chili pepper, 3-4 generous pinches of salt, and thats it! Put the lid on. Put it on Low for 6-8 hours, or high for 4 hours. When its done, just shred using two forks, and store in the fridge for upto 5 days for easy meals. . 2.I made about half of this chicken into enchiladas. To make them, I first preheated the oven to 400F. . 3.Grab an oven safe pan, and pour half a jar (15.5oz) of enchilada sauce at the base. Reserve the other half for later. . 4.Grab 8 to 10 of your favorite lowcarb tortillas. Fill the inside with 1.5 tbsp of mashed beans (I used black soybeans to keep these lowcarb), 2 tbsp (about 2oz) of the shredded chicken, and 1 to 2 tbsp of your favorite shredded cheese. Then roll them up and add to the pan. . 5.Once all the tortillas have been added, top with the remaining enchilada sauce, 1/2 cup to 1 cup more shredded cheese, and pop into the oven for 13-16 mins till cheese is melted. . 6.Remove from the oven, top with fresh cilantro, and plate it up with a dollop of thick yogurt (or sour cream), and your favorite hot sauce. . ENJOY. . . .

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Step 1

1.The chicken is super easy. Just grab a slow cooker. Add 1 diced onion, 2 minced garlic cloves, 2.5lbs chicken breast (or thigh), 1 to 2 cups chicken broth, 1 jar of salsa (16oz), 1 pack of taco or fajita seasoning, 1 ancho chili pepper, 3-4 generous pinches of salt, and thats it! Put the lid on. Put it on Low for 6-8 hours, or high for 4 hours. When its done, just shred using two forks, and store in the fridge for upto 5 days for easy meals.

Step 2

3.Grab an oven safe pan, and pour half a jar (15.5oz) of enchilada sauce at the base. Reserve the other half for later.

Step 3

4.Grab 8 to 10 of your favorite lowcarb tortillas. Fill the inside with 1.5 tbsp of mashed beans (I used black soybeans to keep these lowcarb), 2 tbsp (about 2oz) of the shredded chicken, and 1 to 2 tbsp of your favorite shredded cheese. Then roll them up and add to the pan.

Step 4

5.Once all the tortillas have been added, top with the remaining enchilada sauce, 1/2 cup to 1 cup more shredded cheese, and pop into the oven for 13-16 mins till cheese is melted.

Step 5

6.Remove from the oven, top with fresh cilantro, and plate it up with a dollop of thick yogurt (or sour cream), and your favorite hot sauce.

Step 6

ENJOY.