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

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours 25 minutes minutes

Servings: 6

Equipment

• Slow cooker
• 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.