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
⏱4h 30m
👥6
🔥400 cal
Medium
🍽️Mexican
A step up from the standard version, this recipe features a homemade tomatillo sauce for a brighter, more complex flavor. It also includes a blend of cheeses and a touch of spice.
A step up from the standard version, this recipe features a homemade tomatillo sauce for a brighter, more complex flavor. It also includes a blend of cheeses and a touch of spice.
Place Tomatillos, White onion, Jalapeños, and Garlic on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes, or until Tomatillos are softened and slightly charred.
Place Chicken in the slow cooker. Sprinkle with Chili powder, Smoked paprika, Cumin, Garlic powder, Cayenne pepper, Salt, and Black pepper.
Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
While Chicken is cooking, blend the roasted Tomatillos, White onion, Jalapeños, Garlic, and Cilantro until smooth. This is the Sauce.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Stir in the Sauce, Pinto beans, Corn, and Onion into the Chicken.
Warm the 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 Monterey Jack cheese and Cheddar cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
Top with Mexican crema before serving.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken thighs
1 tbsp15 mLChili powder
1 tsp5 mLSmoked paprika
1 tsp5 mLCumin
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLCayenne pepper
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack pepper
1 lb454 gTomatillos-husks removed
1/21White onion-quartered
22Jalapeños-seeded for less heat
2 cloves2Garlic
1/4 cup60 mLCilantro-chopped
1 (15 oz) can425 gPinto beans-rinsed and drained
1 cup240 mLCorn-frozen or canned, drained
1/2 cup120 mLOnion-diced
66Corn tortillas
1 cup240 mLMonterey Jack cheese-shredded
1 cup240 mLCheddar cheese-shredded
1/4 cup60 mLMexican crema-for topping
Equipment
Slow cooker
Baking sheet
Blender
Fork
Measuring cups and spoons
Instructions
Place Tomatillos, White onion, Jalapeños, and Garlic on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes, or until Tomatillos are softened and slightly charred.
Place Chicken in the slow cooker. Sprinkle with Chili powder, Smoked paprika, Cumin, Garlic powder, Cayenne pepper, Salt, and Black pepper.
Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
While Chicken is cooking, blend the roasted Tomatillos, White onion, Jalapeños, Garlic, and Cilantro until smooth. This is the Sauce.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Stir in the Sauce, Pinto beans, Corn, and Onion into the Chicken.
Warm the 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 Monterey Jack cheese and Cheddar cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
Comments