Our family is smitten by this simple take on the classic Mexican dish – chicken enchiladas. This slow cooker gluten-free chicken enchiladas recipe is super easy and very cost effective as well. It hits the spot on cold winter nights after all of our after-school activities are over. These also freeze very nicely as well. We hope you enjoy these gluten-free chicken enchiladas as much as we do!

• 3 boneless chicken breasts (frozen or fresh will work)
• 1 cup organic (gluten free) chicken stock
• 2 cups gluten free salsa
• 2 Tbs gluten free cumin
• 1 Tbs gluten free chili powder
• 3 tomatillos
• 1 bunch of green onions
• 1 jalapeno
• 1 bunch fresh cilantro
• 9 ounces low-fat sour cream (we use Daisy as it is gluten free)
• 16 ounces shredded cheese (we used a Mexican blend)
• 8-10 gluten free tortillas
• *optional – use the rest of your sour cream for garnish

Instructions

1. Add chicken breasts, organic chicken stock, and salsa to your slow cooker and cook on low for 8-10 hours (or if in a hurry, cook on high 5-6 hours).
2. In the meantime chop up tomatillos, green onions, and cilantro and set aside for later.
   
3. Right before the chicken is done cooking, preheat the oven to 350 degrees F.
4. Once the chicken is done cooking, you can easily shred it right inside the slow cooker with a fork.
   
5. After you shred the meat, add the chopped tomatillos, green onions, and cilantro and mix together in crockpot.
   
6. Add chicken and veggie mixture to a tortilla with cheese and sour cream.
   
7. Once the pan is filled, put remaining chicken and veggie mix (including liquid for moisture) to the pan.
8. Put remaining cheese on top.
   
9. Bake at 350 for 30 minutes.
10. Let cool for about 5 minutes.
    
11. Serve and enjoy!

Gluten Free Chicken Enchiladas

Our family loves these slow cooker gluten-free chicken enchiladas! They are perfect for any day of the week and never disappoint!

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Ingredients

• 3 boneless chicken breasts (frozen or fresh will work)
• 1 cup organic (gluten free) chicken stock
• 2 cups gluten free salsa
• 2 Tbs gluten free cumin
• 1 Tbs chili powder
• 3 tomatillos
• 1 bunch of green onions
• 1 jalapeno
• 1 bunch fresh cilantro
• 9 ounces low-fat sour cream (we use Daisy as it is gluten free)
• 16 ounces shredded cheese (we used a Mexican blend)
• 8-10 gluten free tortillas
• *optional - use the rest of your sour cream for garnish

Instructions

1. Add chicken breasts, organic chicken stock, and salsa to your slow cooker and cook on low for 8-10 hours (or if in a hurry, cook on high 5-6 hours).
2. In the meantime chop up tomatillos, green onions, and cilantro and set aside for later.
3. Right before the chicken is done cooking, preheat the oven to 350 degrees F.
4. Once the chicken is done cooking, you can easily shred it right inside the slow cooker with a fork.
5. After you shred the meat, add the chopped tomatillos, green onions, and cilantro and mix together in crockpot.
6. Add chicken and veggie mixture to a tortilla with cheese and sour cream.
7. Once the pan is filled, put remaining chicken and veggie mix (including liquid for moisture) to the pan.
8. Put remaining cheese on top.
9. Bake at 350 for 30 minutes.
10. Let cool for about 5 minutes.
11. Serve and enjoy!

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