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Crockpot Chicken Enchiladas
Make one with chicken or veggies. Dairy free and gluten free options.
Course:
Main Course
Cuisine:
Crockpot, Gluten Free
Keyword:
Clean Eating, Crockpot, Gluten Free
Ingredients
3
boneless, skinless chicken breasts
1/2
16 oz jar salsa
1
tablespoon
reduced-sodium taco seasoning
1/2
teaspoon
garlic powder
salt and pepper to taste
8
Udi’s Gluten Free tortillas
1
zucchini spiralized
1
10 oz can enchilada sauce
1
cup
Mexican cheese shredded
for David
1
cup
Daiya mozzarella cheese
for me
Instructions
Spray slow cooker with non-stick cooking spray.
Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Remove chicken and use forks to shred. Preheat oven to 350 degrees.
Spray baking dish with non-stick spray (or coconut oil)
Place 1/2 cup of chicken mixture on tortilla
Roll up, place in dish with edges overlapping so they don’t unroll
Top enchiladas with enchilada sauce and sprinkle with shredded cheese.
Bake for 20-25 minutes