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Are you in search of a straightforward recipe for enchiladas?
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:
For Filling:
Directions:
Nutritional facts:
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:
Storage Tips:
Chicken Slow cooker Enchiladas Recipe
Ingredients:
Directions:
Tips:
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
Equipment
- 1 Slow Cooker
Ingredients
- 1 can tomatoes
- 1 teaspoon Chili powder
- All-purpose flour
- 1 gr Garlic
- 1 gr Cumin
- Oregano
- Chili flakes
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 tb Chicken Breast
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.
