I recently decided to begin going back to some of my old blog posts and updating them. My photos in the past were terrible (and, honestly, still aren’t great but they have improved!) and prior to about 2015 I didn’t have the Easy Recipe function, which lets you easily print my recipes. I also thought it would be fun to go back and try some of the recipes I once made but sort of forgot about over the years. My first blog post update is this Cerveza Chicken Enchilada Casserole for the slow cooker. I made this back in 2013, prior to having children. I made note in my post that we ate this with a friend and my mother who was over for dinner, and we all agreed it was delicious. Well, I made it again and it didn’t disappoint. 
Cerveza Chicken Enchilada Casserole (Slow Cooker)
Ingredients
- 2 cups water
- 1 stalk celery, chopped
- 1 small carrot, peeled and chopped
- 1 bottle (12 ounces) Mexican beer (I used Corona)
- Juice of 1 lime
- 2 pounds chicken breast, boneless and skinless
- 1-19 ounce can enchilada sauce, divided **
- ~ 7 ounces thick baked tortilla chips (thick vs. thin)
- ½ medium onion, chopped **
- 2 cups reduced fat shredded cheddar cheese
- Optional: Plain Greek yogurt, sliced olives, avocado and cilantro for toppings
Instructions
- Heat water, celery, carrot, 1 cup beer, and lime juice in saucepan over high heat until boiling. Add chicken breasts; reduce heat to simmer. Cook until chicken is cooked through, about 15 minutes. Remove chicken; cool and shred into bite-sized pieces, place to the side.
- Next, start layering the casserole; spoon ~1/2 cup enchilada sauce in bottom of slow-cooker, followed by tortilla chips, then ~1/3rd of the chicken, and finally some of the shredded cheese. Repeat layering process two more times, or until you are out of the ingredients, but leave a bit of cheese for the last layer. Pour remaining beer over and around the casserole.
- Cover and cook on low 3 hours. Serve garnished with Greek yogurt, sliced olives, avocado and cilantro, if desired. Or, use this casserole like a dip for more chips!
Notes
** If you are following a low FODMAPs diet, this can be modified to be lower FODMAPs, but not FODMAPs-free. Omit the onion for sure, but the enchilada sauce will still contain FODMAPs. If you are lactose-intolerant you can use a lactose-free cheese or an extra-sharp cheddar. Also, omit the celery if you are sensitive to polyols (although the amount in this recipe shouldn’t cause problems).
Nutrition Information
Serving size: ¼th of recipe Calories: ~650 Fat: ~25 g Carbohydrates: ~ 45 g Protein: ~ 20 g
Nick saw these ingredients on the counter and got excited. He insisted I make guacamole on the side and leave extra chips for dipping. The man could eat an entire bag of chips in one sitting (anyone else?!)
On a recent podcast episode (The Dietitians Dish, have you subscribed on iTunes yet?!) we talk about how it’s good to allow our children to help in the cooking process. Paige took the reins on this one and layered the enchilada.
It was just too bad the “mild” enchilada sauce I bought was actually a lot spicier than I had expected; needless to say she didn’t try it.
While I enjoyed my meal with a fork, topped with avocado slices, my carb loving husband used the enchilada as a dip and ate his with more chips. Of course, with guacamole on the side too. 
Enjoy!
