For the Sauce
- ½ chopped onion
- 2 cloves garlic, minced
- ¼ cup chili powder
- ¼ to ½ teaspoon cumin
- 8oz tomatoes (I used 1.5 pints of grape tomatoes out of necessity)
- ¼ cup coconut oil
For the enchiladas
- 1 lb black beans (soaked overnight, drained, then cooked 2 hours)
- 2 cups corn
- 1 cup water
- ½ jalapeno, chopped
- 1 lb chicken breasts
- 10 8” flour tortillas
- 5 cups cooked brown rice
- 5 cups cheddar cheese (or cheddar jack blend), shredded
Sauté onions for a couple minutes until clear and then add garlic. Sauté another 2-3 minutes. Add tomatoes and oil. Cook tomatoes so they break down over medium heat. Continue cooking about 20-30 minutes. Add seasonings plus salt and pepper to taste. Blend with immersion blender in pot.
To crockpot add chicken breasts, corn, beans, jalapeno, water, and sauce. Cook on low for 8-10 hours. I cooked it overnight.
Preheat oven to 350 degrees.
Remove chicken from pot and shred with 2 forks. This will be the most tender chicken you’ve ever shredded! It falls apart at the slightest touch. To a bowl add chicken and strain in the corn and beans. Add the rice and about 1 cup cheese and mix. Spray 2 9×13 pans with olive oil in a mister. Take a tortilla and add about 1/3 cup of the chicken mixture. Roll and place seam down in pan. Repeat for all tortillas. Pour enchilada sauce mix over prepared tortillas. Cover 1 pan and freeze for up to 3 months. Cover other pan and bake at 350 degrees for 20 minutes then another 5 with cover off.
Top with shredded lettuce and sour cream, if desired.
*If you’d like this to be a vegetarian meal, simply omit the chicken and cook the beans in the sauce.