@larissamaria4458:

Larissa Maria
Larissa Maria
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Saturday 19 September 2026 20:13:40 GMT
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*Slow Cooker* Chipotle Chicken Enchilada Casserole 👇🏼 Ingredients: 3 lbs chicken breast (or thighs, whatever chicken you want) 1–2 tsp freshly ground black pepper 1–2 tsp salt 2 tsp garlic powder 2 tsp onion powder ½ tsp ground mustard 1 tsp red chili flakes ½ tsp cumin ½ tsp chili powder 2 (15 oz) jars red enchilada sauce (I used Siete) 2 cans diced green chilies Sliced black olives (measure with your heart) Pickled jalapeños (measure with your heart, nothing sweet! I ran out, so I didn’t have any) 1 (15.5 oz) can black beans, drained and rinsed 2 cups frozen corn (or however much you want) 1–2 cups frozen peas and carrots 1 (7 oz) can chipotle peppers in adobo sauce, roughly chopped Sharp cheddar cheese (I refuse to measure cheese) Freshly grated Monterey Jack cheese (again, measure with your heart) Top with fresh cilantro, sour cream, and lime 🍋‍🟩  Instructions: -Fork the chicken all over, season with all the spices, and place it in the bottom of your slow cooker. -Add the enchilada sauce, green chilies, olives, jalapeños, black beans, corn, peas, carrots, and chipotle peppers with their adobo sauce. -Cover and cook on low for 6–8 hours or high for about 3 hours, until the chicken is cooked through and tender. -About 30–60 minutes before it’s done, remove the chicken and shred it. I used my KitchenAid. -Stir the shredded chicken back into the slow cooker. -Top generously with sharp cheddar and freshly grated Monterey Jack.  -Put the lid back on and cook another 30–60 minutes until the cheese is melted and everything is delicious. -Serve over rice, in a tortilla, or however the hell you want. Just get it into your mouth. #slowcooker #Recipe #casserole #enchilada #msemilyrose11
*Slow Cooker* Chipotle Chicken Enchilada Casserole 👇🏼 Ingredients: 3 lbs chicken breast (or thighs, whatever chicken you want) 1–2 tsp freshly ground black pepper 1–2 tsp salt 2 tsp garlic powder 2 tsp onion powder ½ tsp ground mustard 1 tsp red chili flakes ½ tsp cumin ½ tsp chili powder 2 (15 oz) jars red enchilada sauce (I used Siete) 2 cans diced green chilies Sliced black olives (measure with your heart) Pickled jalapeños (measure with your heart, nothing sweet! I ran out, so I didn’t have any) 1 (15.5 oz) can black beans, drained and rinsed 2 cups frozen corn (or however much you want) 1–2 cups frozen peas and carrots 1 (7 oz) can chipotle peppers in adobo sauce, roughly chopped Sharp cheddar cheese (I refuse to measure cheese) Freshly grated Monterey Jack cheese (again, measure with your heart) Top with fresh cilantro, sour cream, and lime 🍋‍🟩 Instructions: -Fork the chicken all over, season with all the spices, and place it in the bottom of your slow cooker. -Add the enchilada sauce, green chilies, olives, jalapeños, black beans, corn, peas, carrots, and chipotle peppers with their adobo sauce. -Cover and cook on low for 6–8 hours or high for about 3 hours, until the chicken is cooked through and tender. -About 30–60 minutes before it’s done, remove the chicken and shred it. I used my KitchenAid. -Stir the shredded chicken back into the slow cooker. -Top generously with sharp cheddar and freshly grated Monterey Jack. -Put the lid back on and cook another 30–60 minutes until the cheese is melted and everything is delicious. -Serve over rice, in a tortilla, or however the hell you want. Just get it into your mouth. #slowcooker #Recipe #casserole #enchilada #msemilyrose11

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