Slow-Cooker Chicken Enchiladas
A recipe of quick and easy prep for a perfect weeknight supper (dinner - for all you Americans) that you and your family will love!
This recipe is tried and true from my own experience. A number of my family and friends have tried them and like them. Although this is a revised version - to make it quicker and super-busy weeknight-friendly - I have faith you'll still love them!
The chicken starts with getting slow-cooked all day with some tomato sauce and spices to minimize the cooking time before supper and ensure all the good stuff is soaked into the tender meat. The peppers are then added to the chicken a few hours before to ensure those get nice and soft but still a noticeable ingredient. Then, everything gets rolled up into tortillas, covered in more tomato sauce, and some melty cheese. Add a salad or vegetable on the side and you're good to go!
Slow-Cooker Chicken Enchiladas
8 hrs slow cooker, 5 minutes oven
4 chicken breasts or 8 chicken thighs
1 1/2 cups tomato sauce
1 jalapeño or 5-10 cut rounds of a pickled jalapeño (alter for preferred spiciness)
1/4 small yellow onion, diced
2 cloves garlic, crushed or diced
1 medium can of tomato sauce
1 pkg of enchilada sauce (if not using the previous 4 ingredients to make your own)
1 tsp cayenne pepper
1 tbsp smoked paprika
1/2 tsp seasoning salt
1 tbsp chilli powder
1/2 tbsp cumin
salt and pepper
1/2 cup water
1 bell pepper, sliced or diced
10 small soft tortillas
3/4 cup shredded cheese
avocado or sour cream, for topping (optional)
Take out your slow cooker and set it to 8 hours.
Place the chicken in the slow cooker, add the spices, salt and pepper, and 1/2 cup of tomato sauce. Combine the ingredients with the chicken, cover, and let cook for 8 hours.
With 1-2 hours left, add the pepper and let cook for the remainder of the cooking time.
Once cooked, take the chicken out of the slow cooker and place it on a cutting board. Using two forks, shredded the chicken. Place the chicken back in with the sauce and peppers.
To make the enchilada sauce, begin by chopping and dicing onions, garlic, and jalapeños. Heat a large saucepan on medium heat.
Add 1 tbsp oil and the previously stated ingredients.
Sauté until onions are transparent. Add the tomato sauce and simmer for 10 minutes. Transfer to a bowl and set aside.
Prepare a 9x13 baking dish by lightly greasing the pan with oil and preheat the oven to a high broil.
Taking a tortilla on a clean surface, add 1/3 cup of the chicken mixture in a small line along the middle of the tortilla. Wrap the tortilla up and close as you would with a large burrito and place it in the baking dish. Repeat with the remaining tortillas.
Cover the enchiladas in the remaining tomato sauce and then the cheese.
Place in the oven and broil uncovered for about 5 minutes - until the edges of the tortillas are browning.
Remove from the oven and enjoy!
Let me know how the recipe goes for you! As always, I'd love to see pictures of your twist on the recipe! I also hope that you enjoy these as much as I do! Enchiladas are some of my favourite Mexican food.
If you haven't had a chance to check out my meal plan for April yet, check it out here. I'm so excited to be able to provide this for you all and I'd like to thank all of you who have supported it so far! If you're following it so far, last night we had pulled pork tacos for taco Tuesday and man, were they good!
If you're not using the meal plan yet, you still have to check out the Pulled Pork Taco recipe and get a small taste of what the meal plan entails!
Have a great rest of your Wednesday!