Yummiest Slow Cooker Mexican Enchiladas

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Are you looking for a simple enchilada recipe?

That’s it!

The original flavor of these slow cooker Mexican enchiladas comes from a quick and easy red sauce that beats anything you’ll find in a can.

These low-fat enchiladas include a flavorful filling of onions, black beans, and reduced-fat cheese.

They’ll be simmering away in the slow cooker when you get home from a long day, so you’ll have a great meal waiting for you.

Thanks to a few guilt-free ingredients and lightened-up alternatives, our vegetarian enchilada dish puts a thin spin on a classic.

Enchiladas are a crowd-pleaser.

It’s sometimes worth it to make a quadruple batch of enchiladas so you can have leftover enchiladas with a fried egg for breakfast.

It is not difficult to fry tortillas and roll them around, but it does take some time.

Tortillas are often the first thing you’ll need to prepare enchiladas, so choose ones that are large enough to stuff and wrap effortlessly.

You can use whole wheat or corn if you like.

The most popular enchilada fillings are chicken and beef.

You don’t need to cook meat specifically for this dish; leftover burrito filling, for example, can be used.

You can eat them with black beans if you wish to eat vegetarian.

The final component in enchiladas is cheese, which is sprinkled over the wraps along with the sauce.

When you’ve had a long day, you deserve to conclude it with a delicious meal.

You can come home to slow-cooker enchiladas with a little forward forethought – this recipe takes 30 minutes to prepare.

The five-hour cook period allows the flavors of this deluxe enchilada sauce to meld, resulting in a rich and nuanced combination of enchiladas, green chiles, garlic, onion, and cream of mushroom soup.

The sauce also softens the tortillas, but not to the point where the meal becomes rubbery.

The ground beef chunks, chewy tortillas, and silky smooth sauce create a well-balanced dish texture.

As a result, you have creamy, incredibly delightful enchiladas.

This recipe goes well with a simple salad of greens, avocado, and mandarin oranges, or a side of cornbread if you’re feeling ambitious.

How to make Vegetarian Enchiladas Recipe?

Here is the delicious way to cook the Vegetarian Enchiladas recipe.

For Sauce:

Crushed tomatoes

 

Olive oil

 

All-purpose flour

 

Red chili powder

 

Dried oregano

 

Cumin powder

 

Sugar

 

Salt

 

Black pepper

 

Water

 

For Filling:

Tomatoes

 

Veggies (Bell Pepper, Zucchini, Jalapeno, Onion, and Corn)

 

Mushroom

 

Jalapeno

 

Garlic

 

Salt and Pepper

 

Kidney beans or use black beans or chili beans

 

Tortillas

 

Cheddar Cheese

 

Red chili flakes 1/2 teaspoon

 

Mixed herbs

 

Directions:

1.Heat oil in a cooker and add onions and garlic and mix it well.

 

2.Now add green capsicum and all other vegetables. Cook till the onions are softened with salt and pepper.

 

3.Add baked beans, red chili flakes, and mixed dried herbs and mix and cook till almost dry.

 

4.Add a cup of the enchilada sauce into the cooker’s bottom and top with a layer of 3-4 tortillas.

 

5.Cook for 2-3 hours on high flame with the lid on.

 

6.To make the sauce, sauté garlic in one tablespoon of olive oil and add pureed tomatoes, sugar, red chili flakes, oregano, and half the mozzarella cheese and cook till the mixture reaches a sauce consistency.

 

7.Serve with sour cream, chopped cilantro, and spicy sauce on the top, and add any topping you love for your enchiladas.

 

Nutritional facts:

470 kcal calories

 

18 grams of protein

 

15 grams of fat

 

3 grams of saturated fat

 

78 milligrams of carbohydrates

 

412 milligrams of sodium

 

21 grams of fiber

 

6 grams of sugar

 

.

The nutritional information provided is an estimate based on the specific goods you use and any changes you make to the recipe. If these figures are critical to you, I propose that you calculate them yourself.

Notes:

Instead of flour tortillas, use gluten-free corn tortillas. However, these tortillas tend to come apart more during cooking.

 

You can cook the enchiladas for longer (6 to 8 hours on LOW), but the tortillas in the center become mushy, while the tortillas that touch the sides of the cooker become crispy. Nonetheless, it’s delicious!

 

Enchiladas in the oven: Layer the rolled tortillas in a baking dish and cover them with aluminum foil to cook these enchiladas in the oven. Preheat the oven and bake for 20-30 minutes.

 

Halve the recipe and make three layers instead of two if using a smaller slow cooker.

 

If you have a large enough slow cooker, you can double the recipe. Simply keep layering in the slow cooker and baking as usual.

 

Leftovers can be stored in the refrigerator for up to one week.

 

Storage Tips:

Make-Ahead: Chop all of your ingredients ahead of time to speed up the prep time when it’s time to make this recipe in the crockpot. If desired, individual servings of this casserole can be frozen and reheated when ready to serve.

 

Keep leftovers in an airtight jar in the refrigerator for up to 1 week. You may also freeze leftovers and reheat them when you’re ready to serve them.

 

Chicken Slow cooker Enchiladas Recipe

Ingredients:

Chicken broth

 

1 can tomatoes

 

Chili powder

 

All-purpose flour

 

Garlic

 

Cumin powder

 

Oregano

 

Chili flakes

 

Salt and Pepper

 

Boneless Chicken Breast

 

Directions:

1.Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and pepper in a blender until smooth.

 

2.Put chicken breast in the bottom of a slow cooker and pour blended enchilada sauce over the chicken in the slow cooker.

 

3.Cook on low for 6 to 7 hours or 4 to 6 hours on High.

 

4.Shred the chicken with 2 large forks and stir into the sauce.

 

5.Add the corn tortillas and cover them with cheese and jalapenos, and stir and flatten out into a casserole.

 

6.Add more cheese on top and cook on low for 40-60 minutes or until the center is hot.

 

7.Serve hot and enjoy this Mexican dish.

 

Tips:

You can use any other cooked, tinned, and drained beans as an alternative, such as kidney beans.

 

Serve the adults with individual portions of chili sauce. Alternatively, if you enjoy spice, you can use it more.

 

Sweet corn from a can that has been drained is fine. If you want, you may use frozen shrimp, but make sure to defrost them first.

 

Use any kind of cheese. Whatever you prefer.

 

To save time, layer it like a casserole instead of rolling it.

 

For recipes like these, get yourself a slow casserole cooker.

 

Frequently Asked Questions: .

Isn’t it true that I don’t need to roll the enchiladas?.

You don’t have to, but if you want to, simply remove the chicken mixture from the slow cooker, roll everything up, set aside a bit of the sauce, and return to the pan with the reserved sauce and cheese on top..

What type of chicken should I get?.

Use skinless/boneless chicken breasts, but skinless/boneless chicken thighs would also work.

Is this a spicy recipe?.

It has a mild to medium level of spice, making it suitable for children.

By using less or more chili powder, you can modify the level of spice.

If you want to add some extra heat, sprinkle chopped chilies on top before serving..

Can I store or keep this recipe in the freezer?.

If you want to freeze leftovers and reheat them for lunch, that’s acceptable, although the wraps might get a little mushy.

When the sweetcorn, wrappers, and cheese are completely frozen, add them to the pan and heat through..

Is it possible to make this recipe the night before?.

Yes.

Place everything for the first cook in the slow cooker, cover, and place in the refrigerator overnight.

Place it in the slow cooker first thing in the morning..

Is it possible to make this vegetarian?.

Yes!

Use beans instead of the chicken breast..

Which tortillas should I use?.

Cut corn tortillas into strips for this dish.

These aren’t chips; instead, they’re soft tortillas.

This dish will be doughy if you use flour tortillas.

However, if you buy tortillas, they will work even better.

In the casserole, they soften..

How to put the dish together?

Combine the corn tortillas and cut them into strips; spread cheese and olives in a casserole, stirring.

Add extra cheese and cook for 40-60 minutes on low, and it is ready to be served..

Is it possible to utilize a different type of meat?.

If cooked ground beef is used, the time can be decreased in half.

If you like beef enchiladas, Cubed beef stew meat is the best option because the beef complements the enchilada sauce nicely.

You can create this dish with pre-cooked chicken or turkey if you only have cooked chicken or turkey on hand.

Cooking time is cut in half at the start.

This recipe works well with rotisserie chicken.

Conclusion: .

Tortillas are often the first thing you’ll need to prepare enchiladas, so choose ones that are large enough to stuff and wrap effortlessly.

This is where our Super Soft Flour Tortillas come in handy.

Overall, several types of enchiladas are a tasty lunch or snack on the road!.

They’ve come a long way from where they started.

Before the Spanish arrived in Mexico and discovered the Aztecs, they filled corn tortillas with indigenous meats and vegetables, which did not include the pork and chicken seen in Tex-Mex restaurants.

Chicken Slow cooker Enchiladas Recipe

Chicken Slow cooker Enchiladas Recipe

Are you looking for a simple enchilada recipe? That’s it!
Prep Time 20 mins
Cook Time 7 hrs
Total Time 7 hrs 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 8 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

Instructions
 

  • Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and pepper in a blender until smooth.
  • Put chicken breast in the bottom of a slow cooker and pour blended enchilada sauce over the chicken in the slow cooker.
  • Cook on low for 6 to 7 hours or 4 to 6 hours on High.
  • Shred the chicken with 2 large forks and stir into the sauce.
  • Add the corn tortillas and cover them with cheese and jalapenos, and stir and flatten out into a casserole.
  • Add more cheese on top and cook on low for 40-60 minutes or until the center is hot.
  • Serve hot and enjoy this Mexican dish.

Nutrition

Calories: 8kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 1176mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 156IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Yummiest Slow Cooker Mexican Enchiladas
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