Slow Cooker Chicken Enchilada

INGREDIENTS:

• 100g Chicken Breast (Raw)

• 50g Capsicum

• 75g Red Kidney Beans

• 50g Corn Kernels 

• 200g Diced Tomatoes

• 71g (1x) Lite Wraps

• 25g Cheddar Cheese (Light)

• Onion, to taste

• 2tsp Taco Seasoning

METHOD:

*I recommend multiplying this recipe by 4 serves for batch cooking.

1. Prepare ingredients: slice onion and capsicum. 

2. To a slow cooker add chicken, onion, capsicum, beans, corn, diced tomatoes and taco seasoning. Cover and cook on high for 4 hours.

3. In the meantime slice tortillas into one-inch strips.

4. Once chicken is cooked pull apart using a fork.

5. Add tortilla strips to slow cooker and mix with chicken to combine. Top with cheese and cover for 5-10 minutes, until cheese is melted.

*This recipe can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION INFORMATION

Calories: 511 (1 serving)

Protein: 45g | Fats: 11g | Carbs: 58g