Slow Cooker Cheesy Chicken Enchiladas

Omg, it’s enchiladas!!?

I’ll admit we were running a little behind schedule all day and with making dinner so we easily went a little crazy with the cheese – skipping the step where you measure it out before sprinkling it on top, ooops!??

Seriously speaking, ever since I did a 21-Day cleanse, I learned just how much eating too much cheese, effected my skin, sinuses, and just overall -how I felt throughout thy body.

So I do try to keep eating cheese to a min each week and even sometimes end up skipping a week simply because it’s just not an everyday go-to anymore.

Next time…we will use that measuring spoon to get it just right.?

Here’s the Recipe for ya:

CHICKEN ENCHILADAS

SERVES: 2 (2 enchiladas each) Prep Time: 15 min. Cooking Time: 31 min.
GF

Ingredients:

1 cup low-sodium organic chicken broth
1 tsp. unflavored gelatin (preferably from grass-fed cows)
1 Tbsp. olive oil
1 cup chopped onion
(approx. 11⁄3 medium onions)
1⁄2 medium jalapeño, seeds and veins removed, chopped (optional)
4 cloves garlic, finely chopped
1⁄2 tsp. sea salt (or Himalayan salt)
2 Tbsp. organic Taco Seasoning
1 cup all-natural tomato puree
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)
11⁄2 cups cooked shredded chicken breast(veggies for vegan option)
4 (6-inch) corn tortillas optional (sub GF or favorite healthy tortillas)
1⁄2 cup shredded cheddar-jack cheese(sub vegan alternatives)

Directions:

1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat until fragrant.Add onion and jalapeño (if desired); cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add onion and jalapeño (if desired); cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.Add garlic; cook, stirring frequently, for 1 minute.
4. Add garlic; cook, stirring frequently, for 1 minute.Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low; gently boil, stirring occasionally, for 5 minutes.
5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low; gently boil, stirring occasionally, for 5 minutes.Add cornstarch slurry; cook, stirring frequently, for 1 minute, or until thickened.
6. Add cornstarch slurry; cook, stirring frequently, for 1 minute, or until thickened.
7. Combine 2⁄3 cup sauce with chicken in a medium bowl; mix well. Set aside.Preheat oven to 425o F.
8. Preheat oven to 425o F.Place 2⁄3 cup sauce in the bottom of 9 x 9-inch casserole pan. Set aside.
9. Place 2⁄3 cup sauce in the bottom of 9 x 9-inch casserole pan. Set aside.Heat medium skillet over medium-high heat.
10. Heat medium skillet over medium-high heat.Cook tortillas for 10 seconds on each side. Set aside.
11. Cook tortillas for 10 seconds on each side. Set aside.Place 1⁄2 Red container of chicken and sauce mixture (11⁄2 oz.) on each tortilla; roll.
12. Place 1⁄2 Red container of chicken and sauce mixture (11⁄2 oz.) on each tortilla; roll.Place each rolled tortilla, seam side down, in prepared pan. Top with remaining sauce. Sprinkle each tortilla with 1⁄2 blue container cheddar-jack cheese (approx. 2 Tbsp.).
13. Place each rolled tortilla, seam side down, in prepared pan. Top with remaining sauce. Sprinkle each tortilla with 1⁄2 blue container cheddar-jack cheese (approx. 2 Tbsp.).
14. Bake for 10 to 12 minutes, or until cheese is melted and sauce is bubbling.

Enjoy!