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Red Hot Enchiladas

The chicken filling for these Red Hot Enchiladas takes less than one minute: You just place chicken thighs in a slow cooker, season with salt and pepper, dump in a jar of salsa and cook on low for 4 hours. Take a couple of minutes when the chicken is done to assemble six enchiladas, and before you know it, a bubbly, spicy, one-dish meal is ready to go to the table.

Less time in the kitchen and easy cleanup? Sounds romantic to me.

Enjoy!

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Red Hot Enchiladas

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Prep Time: 30 minutes
Cook Time: 4 hours 25 minutes
Servings: 6

Equipment

  • 9×13” glass or ceramic baking dish or casserole

Ingredients

  • 1.5-2 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 15 ounce jar of salsa
  • oil to coat baking dish (I used spray olive oil)
  • 6 grain-free tortillas (I used Siete)
  • 1 cup soy-free, gluten-free, dairy-free red enchilada sauce (I used Siete)
  • 1 can black beans
  • 1 cup dairy-free, soy-free "cheese" shreds (I used Violife Just Like Cheddar and Just Like Mozzarella)

Optional garnish:

  • chopped cilantro
  • chopped avocado

Instructions

  • Place the chicken thighs into your slow cooker's ceramic insert, then season with salt and pepper.
  • Add jar of salsa to slow cooker. Stir so that chicken thighs are coated in salsa, then secure lid and set to "low" for 4 hours.
  • When chicken is done cooking, shred it with two forks.
  • Preheat oven to 350 degrees.
  • Spray baking dish with soy-free oil.
  • Place a tortilla on your work surface, spoon about a teaspoon of enchilada sauce on top and spread it evenly.
  • Top with about 1 tbsp of black beans, spread evenly.
  • Add about 1/2 cup of shredded chicken in a line down the center of the tortilla.
  • Sprinkle with soy-free, dairy-free "cheese" shreds.
  • Fold the sides of the tortilla up and around the filling, then place seam-side down in your casserole dish.
  • Continue this process with remaining 5 tortillas.
  • Pour the remaining enchilada sauce over the tortillas and spread out until tortillas are covered.
  • Sprinkle the tops with remaining "cheese" shreds.
  • Place in oven for 25 minutes, until cheese is melted and enchilada sauce is bubbly at the edges.
  • Remove from oven, garnish with chopped cilantro and avocado, and serve.

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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.