Imagine coming home to a kitchen filled with the irresistible aroma of Mexican-inspired comfort food that's not only delicious but also gluten-free! These Freezer Slow Cooker Enchiladas are about to revolutionize your meal prep, delivering restaurant-quality flavor with minimal effort. Whether you're catering to dietary restrictions or simply craving a crowd-pleasing dish, this recipe promises to transform your dinner game and leave everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups shredded chicken
- 1 can enchilada sauce
- 8 gluten-free tortillas
- 2 cups cheese, shredded
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Shred the cooked chicken and set it aside. Rinse and drain the black beans, and measure out the corn, cumin, salt, and pepper.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Take one gluten-free tortilla and place a generous amount of the chicken and bean mixture in the center. Sprinkle a small amount of shredded cheese on top of the filling.
- Roll the tortilla tightly around the filling and place it seam-side down in a slow cooker. Repeat this process for the remaining tortillas and filling.
- Once all the tortillas are rolled and placed in the slow cooker, pour the can of enchilada sauce evenly over the top, ensuring all the enchiladas are covered.
- Sprinkle the remaining shredded cheese over the enchiladas, covering them generously.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking time will allow the flavors to meld together and the cheese to melt beautifully.
- After 4 hours, check the enchiladas for doneness. The cheese should be melted and bubbly, and the tortillas should be heated through.
- Once cooked, carefully remove the lid and let the enchiladas cool for a few minutes before serving. This will help the filling set a bit and make them easier to serve.
- Serve the enchiladas hot, garnished with your favorite toppings such as fresh cilantro, avocado slices, or additional cheese if desired.
Tips
- Prep Ahead: This recipe is perfect for meal planning. You can assemble the enchiladas in advance and store them in the freezer, making weeknight dinners a breeze.
- Chicken Shortcut: Use rotisserie chicken or leftover grilled chicken to save time on preparation.
- Tortilla Tip: Ensure your gluten-free tortillas are fresh and pliable before rolling to prevent cracking.
- Cheese Distribution: Spread cheese both inside and on top of the enchiladas for maximum cheesy goodness.
- Avoid Soggy Enchiladas: Don't overfill the tortillas, as this can lead to soggy results.
- Garnish Generously: Fresh toppings like cilantro, sour cream, or diced avocado can elevate the dish's flavor and presentation.
- Slow Cooker Care: Use a slow cooker liner for easy cleanup, or lightly grease the inside to prevent sticking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 75mg
