Slow Cooker Chicken Enchiladas For A Stress-Free Meal
Ingredients
Chicken
Ingredients for the Chicken Filling:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon floor cumin
– 1 teaspoon salt
– half teaspoon black pepper
– half cup chopped onion
– half cup chopped green bell pepper
– half of cup chopped purple bell pepper
Additional Ingredients:
– 12 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup chopped cilantro
– half of cup shredded lettuce
– half cup chopped tomatoes
1 pound boneless, skinless chicken breasts
-
1 pound boneless, skinless chicken breasts
1/2 teaspoon chili powder
1/2 teaspoon floor cumin
1/4 teaspoon ground cumin
– 1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon black pepper
Black pepper provides a little bit of spice and warmth to the dish.
Tortillas
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 (10-ounce) can condensed cream of chicken soup
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1 teaspoon floor cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- Sour cream, for serving
Tortillas:
Tortillas are a type of flatbread made from corn or wheat flour. They are a staple meals in Mexican cuisine and are used to make a variety of dishes, together with tacos, burritos, and enchiladas. Tortillas can be purchased at most grocery stores or made at residence. To make tortillas at house, you will need:
- 1 cup masa harina (corn flour)
- 1/2 teaspoon salt
- 1 cup warm water
Instructions:
- In a big bowl, whisk together the masa harina and salt.
- Add the warm water and stir till the dough comes together. The dough should be barely sticky.
- Divide the dough into 12 equal items.
- Roll out every bit of dough into a thin circle, about 6 inches in diameter.
- Heat a griddle or skillet over medium heat.
- Cook the tortillas for about 1 minute per side, or till they’re golden brown and slightly puffed.
12 corn tortillas
12 corn tortillas
Sauce
Ingredients:
-1 (28-ounce) can enchilada sauce
-1 (15-ounce) can black beans, rinsed and drained
-1 (15-ounce) can corn, drained
-1 (10-ounce) can diced tomatoes with green chilies, undrained
-1 (4-ounce) can diced green chilies
-1 pound boneless, skinless chicken breasts
-1 cup shredded cheddar cheese
-1 cup sour cream
-1/2 cup chopped onion
-1/2 cup chopped cilantro
-1/4 cup chopped jalapeño pepper
-12 (6-inch) corn tortillas
Sauce:
-1 (28-ounce) can enchilada sauce
-1 (10-ounce) can diced tomatoes with green chilies, undrained
-1 (4-ounce) can diced green chilies
-1/2 cup chopped onion
-1/4 cup chopped cilantro
-1/4 cup chopped jalapeño pepper
1 can (10.seventy five ounces) condensed tomato soup
1 can (10.75 ounces) condensed tomato soup
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1/2 cup chopped onion
Ingredients:
- 1/2 cup chopped onion
1/4 cup chopped green bell pepper
Ingredients:
1/4 cup chopped green bell pepper
1 tablespoon chopped jalapeño pepper, seeded and veins removed (optional)
Jalapeño pepper provides a contact of warmth to these enchiladas, but it is elective. If you like less spice, you’ll be able to omit it or use a milder pepper, corresponding to a green bell pepper.
1 teaspoon chili powder
Ingredients:
- 1 teaspoon chili powder
1/2 teaspoon ground cumin
Ingredients:
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon black pepper
Ingredients:
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- Two (10 ounce) cans diced tomatoes with green chilies, undrained
- One (15.5 ounce) can black beans, rinsed and drained
- One (15 ounce) can corn, drained
- 1/4 teaspoon black pepper
- One (12 ounce) bundle corn tortillas
- Two to 3 cups shredded Mexican cheese blend
- Sour cream and chopped recent cilantro for topping
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh cilantro
Cheese
Shredded cheese is a key ingredient in chicken enchiladas. It provides a gooey, flavorful factor that helps to carry the enchiladas collectively.
There are many different varieties of cheese that can be used in chicken enchiladas, however a number of the hottest include:
- Cheddar cheese: A classic choice that gives a sharp, tangy taste.
- Monterey Jack cheese: A delicate, creamy cheese that melts nicely.
- Pepper Jack cheese: A spicy cheese that adds a kick to enchiladas.
- Queso Oaxaca cheese: A delicate, white cheese that melts easily and has a gentle taste.
- Queso Fresco cheese: A contemporary, crumbly cheese that provides a fresh, tangy taste to enchiladas.
When selecting a cheese for chicken enchiladas, it is very important think about the flavour profile of the opposite components in the dish. For example, if utilizing a spicy salsa, it could be greatest to make use of a mild cheese similar to Monterey Jack. If using a light salsa, a sharper cheese such as cheddar could also be a extra sensible choice.
No matter what kind of cheese you choose, make certain to shred it finely in order that it melts evenly throughout the enchiladas.
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
Toppings
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1 (4 ounce) can diced green chilies, undrained
– 1 (1 ounce) package taco seasoning combine
– half cup chopped onion
– half of cup chopped bell pepper
– half of cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 cup salsa
– 12 corn tortillas
Toppings (optional):
– Additional shredded cheddar cheese
– Diced tomatoes
– Sliced green onions
– sour cream chicken enchiladas sauce cream
– Guacamole
– Pico de gallo
Sour cream
Sour cream is a popular dairy product made from fermented cream. It has a thick, creamy texture and a barely tangy flavor. Sour cream is often used as a topping for soups, salads, tacos, and other dishes. It can be used as an ingredient in baking and cooking.
Sour cream is made by including bacteria to cream and allowing it to ferment. The micro organism convert the lactose in the cream into lactic acid, which gives sour cream its tangy flavor. Sour cream is often made with cow’s milk, nevertheless it can also be made with other kinds of milk, corresponding to goat’s milk or sheep’s milk.
Sour cream is an efficient supply of protein, calcium, and probiotics. Probiotics are beneficial bacteria that can assist to improve intestine health. Sour cream can be a great source of nutritional vitamins A and D.
Guacamole
Avocados
Onion
Jalapeño
Tomato
Lime juice
Cilantro
Salt
Pepper
Salsa
The first ingredient is 1 pound boneless, skinless chicken breasts. The chicken breasts must be cooked and shredded earlier than adding them to the enchiladas.
The subsequent ingredient is 1 (10 ounce) can of enchilada sauce. The enchilada sauce is used to flavor the enchiladas and to help maintain them collectively.
The third ingredient is 1 (15 ounce) can black beans, rinsed and drained. The black beans add protein and fiber to the enchiladas.
The fourth ingredient is 1 (15 ounce) can corn, drained. The corn adds sweetness and texture to the enchiladas.
The fifth ingredient is 1 (4 ounce) can diced green chiles, drained. The green chiles add spice to the enchiladas.
The sixth ingredient is 1 cup shredded cheddar cheese. The cheddar cheese provides flavor and creaminess to the enchiladas.
The seventh ingredient is 1/2 cup chopped onion. The onion provides taste and texture to the enchiladas.
The eighth ingredient is 1/4 cup chopped cilantro. The cilantro provides freshness and taste to the enchiladas.
The ninth ingredient is 12 corn tortillas. The corn tortillas are used to wrap up the enchiladas.
The tenth ingredient is 1 cup salsa. The salsa is used to prime the enchiladas and to add extra flavor.
Fresh cilantro
– Fresh cilantro: A bunch of contemporary cilantro, washed and chopped. Cilantro brings a bright and herbaceous flavor to the enchiladas.
Instructions
Cook the chicken
Instructions:
Prep the chicken:
- Place the chicken breasts within the gradual cooker.
- Season with salt, pepper, chili powder, and cumin.
Add other components:
- Pour the salsa over the chicken.
- Add the beans, corn, and green chilies.
- Cover and cook dinner on low for 4-6 hours or on excessive for 2-3 hours.
Prepare the enchiladas:
- Preheat oven to 350°F (175°C).
- Shred the cooked chicken.
- Spread some of the chicken combination down the center of a tortilla.
- Roll up the tortilla tightly and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and chicken mixture.
- Top with the remaining salsa and cheese.
- Bake for 15-20 minutes or till the cheese is melted and bubbly.
- Serve along with your favorite toppings.
Place the chicken breasts within the gradual cooker.
Place the chicken breasts in the slow cooker.
Sprinkle the chili powder, cumin, salt, and pepper over the chicken.
Sprinkle the chili powder, cumin, salt, and pepper over the chicken evenly. Ensure the spices coat the chicken completely to boost the flavour.
Cook on low for 68 hours, or till the chicken is cooked by way of.
Cook on low for sixty eight hours, or till the chicken is cooked via.
Shred the chicken
Shred the chicken with two forks, pulling it apart into small items.
Use two forks to shred the chicken.
Using two forks, gently pull the chicken apart into small, bite-sized items. Continue shredding till the chicken is totally separated and falls apart simply.
Make the sauce
Make the Sauce:
1. In a medium saucepan, whisk collectively the enchilada sauce, tomato sauce, chili powder, cumin, oregano, and salt.
2. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes, or until thickened.
In a big bowl, mix the tomato soup, diced tomatoes, onion, green bell pepper, jalapeño pepper (if using), chili powder, cumin, salt, and black pepper.
In a big bowl, mix the tomato soup, diced tomatoes, onion, green bell pepper, jalapeño pepper (if using), chili powder, cumin, salt, and black pepper.
Stir till well combined.
To guarantee even distribution and incorporation of all elements, continue stirring till the mixture reaches a clean and homogeneous consistency. This course of promotes thorough mixing and prevents the formation of lumps or uneven textures within the preparation.
Assemble the enchiladas
Lightly grease a 9×13-inch baking dish.
Spread 1 cup of the enchilada sauce evenly over the bottom of the dish.
Place a tortilla within the dish and unfold with about 1/3 cup of the chicken combination, 1/4 cup of the cheese mixture, and about 1/4 cup of the onion combination.
Roll up the tortilla and place it seam-side down in the dish.
Repeat with the remaining tortillas, chicken combination, cheese combination, and onion combination.
Pour the remaining enchilada sauce over the tortillas.
Cover and refrigerate for at least four hours or in a single day.
When able to bake, preheat the oven to 350 degrees F (175 levels C).
Bake, covered, for half-hour.
Uncover and bake for a further 10 minutes, or until the cheese is melted and bubbly.
Let cool for 5 minutes earlier than serving.
Spread 1 cup of the sauce in the bottom of a 9x13inch baking dish.
Spread 1 cup of the sauce in the bottom of a 9x13inch baking dish.
Dip every tortilla within the remaining sauce and fill with the shredded chicken.
Dip every tortilla within the remaining sauce and fill with the shredded chicken.
Roll up the tortillas and place them seam aspect down in the baking dish.
Roll up the tortillas and place them seam side down within the baking dish.
Pour the remaining sauce over the enchiladas.
Instructions: Pour the remaining sauce over the enchiladas.
Sprinkle the cheddar cheese and mozzarella cheese over the enchiladas.
Sprinkle a layer of cheddar cheese and mozzarella cheese over the enchiladas.
Bake
Ingredients:
- 1 pound (3 cups) cooked, shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (1 ounce) bundle taco seasoning
- 1 (12 ounce) can evaporated milk
- 1 (8 ounce) package shredded cheddar cheese
- 12 (6 inch) corn tortillas
Instructions:
1. In a large bowl, combine the chicken, black beans, corn, tomatoes, green chilies, taco seasoning, and evaporated milk. Stir until well mixed.
2. Spread 1 cup of the chicken combination into the underside of a 6-quart gradual cooker.
3. Place 6 tortillas on prime of the chicken combination.
four. Spread the remaining chicken mixture over the tortillas.
5. Top with the remaining tortillas.
6. Sprinkle the cheese over the tortillas.
7. Cover and cook dinner on low for 6-8 hours, or on high for 3-4 hours.
eight. Serve instantly, topped together with your favourite toppings (such as sour cream, salsa, and avocado).
Bake the enchiladas at 375 levels F for 2025 minutes, or till the cheese is melted and bubbly.
1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread the enchilada sauce within the backside of a 9×13-inch baking dish.
3. Fill every tortilla with about half of cup of the chicken combination.
4. Roll up the tortillas and place them seam facet down within the baking dish.
5. Pour the remaining enchilada sauce excessive of the tortillas.
6. Sprinkle the cheese excessive of the enchiladas.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let stand for 10 minutes before serving.
Serve
Garnish with sour cream, guacamole, salsa, and contemporary cilantro.
Serve these delicious enchiladas with a dollop of sour cream, a scoop of guacamole, a spoonful of salsa, and a sprinkling of contemporary cilantro for a complete and flavorful meal.
