30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Slow Cooker Chicken Enchiladas
Slow Cooker Chicken Enchiladas
Slow Cooker Chicken Enchiladas
⏱8h
👥6
🔥550 cal
Hard
🍽️Mexican
This sophisticated version features a complex Mole Poblano sauce, made from scratch, and incorporates high-quality cheeses and a garnish of toasted sesame seeds.
This sophisticated version features a complex Mole Poblano sauce, made from scratch, and incorporates high-quality cheeses and a garnish of toasted sesame seeds.
Rehydrate the Ancho, Pasilla, and Mulato chiles in hot water for 30 minutes. Drain and remove stems and seeds.
Toast the Almonds, Pumpkin seeds, and Sesame seeds in a dry skillet until fragrant. Set aside.
Blend the rehydrated chiles, toasted nuts and seeds, Raisins, Plantain, Mexican chocolate, Corn tortilla, Cinnamon, Cloves, and Black pepper with enough water to form a smooth paste. This is the Mole Poblano.
Place Chicken in the slow cooker. Pour the Mole Poblano over the Chicken.
Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Warm the Blue corn tortillas according to package directions.
Spoon about 1/2 cup of the Chicken mixture into each tortilla. Roll up tightly and place seam-down in the slow cooker.
Sprinkle the Queso Oaxaca and Cotija cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
Garnish with Toasted sesame seeds before serving.
Ingredients
6
1.5 lbs680 gOrganic free-range chicken thighs
44Ancho chiles-stemmed and seeded
22Pasilla chiles-stemmed and seeded
11Mulato chile-stemmed and seeded
1/2 cup120 mLAlmonds
1/4 cup60 mLPumpkin seeds (pepitas)
1 tbsp15 mLSesame seeds
1/4 cup60 mLRaisins
1/4 cup60 mLPlantain-ripe, sliced
1/4 cup60 mLMexican chocolate-bittersweet
11Corn tortilla-stale
1/2 tsp2.5 mLCinnamon
1/4 tsp1.25 mLCloves
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLQueso Oaxaca-shredded
1/4 cup60 mLCotija cheese-crumbled
66Blue corn tortillas
2 tbsp30 mLToasted sesame seeds-for garnish
Equipment
Slow cooker
Blender
Skillet
Fork
Measuring cups and spoons
Instructions
Rehydrate the Ancho, Pasilla, and Mulato chiles in hot water for 30 minutes. Drain and remove stems and seeds.
Toast the Almonds, Pumpkin seeds, and Sesame seeds in a dry skillet until fragrant. Set aside.
Blend the rehydrated chiles, toasted nuts and seeds, Raisins, Plantain, Mexican chocolate, Corn tortilla, Cinnamon, Cloves, and Black pepper with enough water to form a smooth paste. This is the Mole Poblano.
Place Chicken in the slow cooker. Pour the Mole Poblano over the Chicken.
Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Warm the Blue corn tortillas according to package directions.
Spoon about 1/2 cup of the Chicken mixture into each tortilla. Roll up tightly and place seam-down in the slow cooker.
Sprinkle the Queso Oaxaca and Cotija cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
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