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

– 1/2 teaspoon black pepper

– half cup chopped onion

– 1/2 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

– half of cup chopped cilantro

– half of cup shredded lettuce

– half of cup chopped tomatoes

1 pound boneless, skinless chicken breasts

1 pound boneless, skinless chicken breasts

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cumin

– 1/4 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Black pepper adds a 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 ground 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 sort of flatbread created from corn or wheat flour. They are a staple food in Mexican cuisine and are used to make a variety of dishes, including tacos, burritos, and enchiladas. Tortillas could be bought at most grocery shops or made at house. To make tortillas at house, you will want:

1 cup masa harina (corn flour)
1/2 teaspoon salt
1 cup heat water

Instructions:

In a large bowl, whisk collectively the masa harina and salt.
Add the good and cozy water and stir till the dough comes collectively. The dough must be barely sticky.
Divide the dough into 12 equal pieces.
Roll out each bit of dough into a skinny circle, about 6 inches in diameter.
Heat a griddle or skillet over medium warmth.
Cook the tortillas for about 1 minute per facet, or until they are golden brown and barely puffed.

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 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 eliminated (optional)

Jalapeño pepper provides a touch of heat to these enchiladas, but it’s optionally available. If you favor less spice, you probably can 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 floor cumin

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) package corn tortillas
Two to a few cups shredded Mexican cheese blend
Sour cream and chopped contemporary cilantro for topping

1/4 cup chopped recent cilantro

1/4 cup chopped fresh cilantro

Cheese

Shredded cheese is a key ingredient in chicken enchiladas. It provides a gooey, flavorful component that helps to carry the enchiladas collectively.

There are many different varieties of cheese that can be utilized in chicken enchiladas, however a few of the hottest embrace:

Cheddar cheese: A traditional selection that provides a pointy, tangy flavor.
Monterey Jack cheese: A mild, creamy cheese that melts well.
Pepper Jack cheese: A spicy cheese that adds a kick to enchiladas.
Queso Oaxaca cheese: A soft, white cheese that melts easily and has a mild flavor.
Queso Fresco cheese: A fresh, crumbly cheese that adds a contemporary, tangy taste to enchiladas.

When choosing a cheese for chicken enchiladas, it is necessary to consider the flavor profile of the other ingredients in the dish. For example, if using a spicy salsa, it may be best to make use of a mild cheese similar to Monterey Jack. If utilizing a gentle salsa, a sharper cheese such as cheddar may be a better choice.

No matter what sort of cheese you choose, remember to shred it finely in order that it melts evenly throughout the enchiladas.

1 cup shredded cheddar 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 of cup chopped onion
– 1/2 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
– Guacamole
– Pico de gallo

Sour cream

Sour cream is a popular dairy product created from fermented cream. It has a thick, creamy texture and a barely tangy flavor. Sour cream is commonly used as a topping for soups, salads, tacos, and different dishes. It can additionally be used as an ingredient in baking and cooking.

Sour cream is made by adding bacteria to cream and allowing it to ferment. The micro organism convert the lactose within the cream into lactic acid, which gives sour cream its tangy taste. Sour cream is usually made with cow’s milk, but it may additionally be made with other types of milk, corresponding to goat’s milk or sheep’s milk.

Sour cream is a good supply of protein, calcium, and probiotics. Probiotics are useful micro organism that can assist to enhance gut health. Sour cream is also a good supply of 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 ought to be cooked and shredded before including 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 hold 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 half 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 top the enchiladas and to add additional flavor.

Fresh cilantro

– Fresh cilantro: A bunch of recent cilantro, washed and chopped. Cilantro brings a shiny 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 different ingredients:

Pour the salsa over the chicken.
Add the beans, corn, and green chilies.
Cover and prepare dinner on low for 4-6 hours or on high for 2-3 hours.

Prepare the enchiladas:

Preheat oven to 350°F (175°C).
Shred the cooked chicken.
Spread some of the chicken mixture 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 combination.
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 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 thoroughly to reinforce the flavour.

Cook on low for sixty eight hours, or till the chicken is cooked through.

Cook on low for 68 hours, or until the chicken is cooked through.

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 aside into small, bite-sized pieces. Continue shredding until the chicken is totally separated and falls aside simply.

Make the sauce

Make the Sauce:

1. In a medium saucepan, whisk together the enchilada sauce, tomato sauce, chili powder, cumin, oregano, and salt.
2. Bring to a boil over medium heat.
three. Reduce heat to low and simmer for 10 minutes, or till 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, combine the tomato soup, diced tomatoes, onion, green bell pepper, jalapeño pepper (if using), chili powder, cumin, salt, and black pepper.

Stir until properly combined.

To ensure even distribution and incorporation of all ingredients, continue stirring until the mixture reaches a clean and homogeneous consistency. This course of promotes thorough mixing and prevents the formation of lumps or uneven textures throughout the preparation.

Assemble the enchiladas

Lightly grease a 9×13-inch baking dish.

Spread 1 cup of the enchilada sauce evenly over the underside 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 mixture.

Roll up the tortilla and place it seam-side down in the dish.

Repeat with the remaining tortillas, chicken combination, cheese mixture, and onion mixture.

Pour the remaining enchilada sauce over the tortillas.

Cover and refrigerate for a minimal of four hours or in a single day.

When able to bake, preheat the oven to 350 degrees F (175 levels C).

Bake, coated, for 30 minutes.

Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let cool for five minutes before serving.

Spread 1 cup of the sauce in the backside of a 9x13inch baking dish.

Spread 1 cup of the sauce in the bottom of a 9x13inch baking dish.

Dip each tortilla in the remaining sauce and fill with the shredded chicken.

Dip every tortilla in the remaining sauce and fill with the shredded chicken.

Roll up the tortillas and place them seam facet down in 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) bundle 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 properly combined.

2. Spread 1 cup of the chicken mixture into the underside of a 6-quart sluggish cooker.

3. Place 6 tortillas on top of the chicken combination.

4. 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 on low for 6-8 hours, or on excessive for 3-4 hours.

eight. Serve immediately, topped with your favourite toppings (such as sour Cream chicken Enchiladas cream, salsa, and avocado).

Bake the enchiladas at 375 degrees F for 2025 minutes, or until the cheese is melted and bubbly.

1. Preheat oven to 375 levels F (190 levels C).

2. Spread the enchilada sauce within the backside of a 9×13-inch baking dish.

3. Fill each tortilla with about half cup of the chicken combination.

4. Roll up the tortillas and place them seam aspect down in the baking dish.

5. Pour the remaining enchilada sauce over the top of the tortillas.

6. Sprinkle the cheese excessive of the enchiladas.

7. Bake for 20-25 minutes, or till 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 fresh cilantro for a whole and flavorful meal.