• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

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

– 1/2 cup chopped onion

– half of cup chopped green bell pepper

– half cup chopped red 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

– 1/2 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 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 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 kind of flatbread created from corn or wheat flour. They are a staple food in Mexican cuisine and are used to make quite lots of dishes, together with tacos, burritos, and enchiladas. Tortillas could be purchased 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:

1. In a large bowl, whisk together the masa harina and salt.
2. Add the nice and cozy water and stir till the dough comes together. The dough should be slightly sticky.
3. Divide the dough into 12 equal pieces.
4. Roll out each bit of dough into a skinny circle, about 6 inches in diameter.
5. Heat a griddle or skillet over medium heat.
6. Cook the tortillas for about 1 minute per facet, or until they are golden brown and barely 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 chicken enchiladas easy 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 (10.75 ounces) condensed tomato soup

1 can (10.seventy five 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 adds a contact of warmth to those enchiladas, but it is optionally available. If you prefer much less spice, you probably can omit it or use a milder pepper, similar 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) package deal corn tortillas
• Two to 3 cups shredded Mexican cheese blend
• Sour cream and chopped contemporary cilantro for topping

1/4 cup chopped recent cilantro

1/4 cup chopped contemporary cilantro

Cheese

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

There are many various kinds of cheese that can be utilized in chicken enchiladas, however a few of the most popular include:

• Cheddar cheese: A classic alternative that gives a pointy, tangy flavor.
• Monterey Jack cheese: A gentle, creamy cheese that melts nicely.
• Pepper Jack cheese: A spicy cheese that provides a kick to enchiladas.
• Queso Oaxaca cheese: A soft, white cheese that melts easily and has a light taste.
• Queso Fresco cheese: A contemporary, crumbly cheese that provides a fresh, tangy flavor to enchiladas.

When choosing a cheese for chicken enchiladas, you will need to consider the flavor profile of the other components within the dish. For instance, if using a spicy salsa, it might be best to make use of a gentle cheese such as Monterey Jack. If utilizing a light salsa, a sharper cheese corresponding to cheddar could also be a higher option.

No matter what sort of cheese you choose, make certain to shred it finely so that it melts evenly all through 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
– Guacamole
– Pico de gallo

Sour cream

Sour cream is a popular dairy product produced from fermented cream. It has a thick, creamy texture and a slightly tangy flavor. Sour cream is commonly used as a topping for soups, salads, tacos, and other dishes. It may also 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 within the cream into lactic acid, which gives sour cream its tangy taste. Sour cream is typically made with cow’s milk, nevertheless it can 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 helpful micro organism that can help to enhance intestine well being. Sour cream is also an excellent supply 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 including them to the enchiladas.

The next ingredient is 1 (10 ounce) can of enchilada sauce. The enchilada sauce is used to flavor the enchiladas and to assist 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 adds flavor and creaminess to the enchiladas.

The seventh ingredient is 1/2 cup chopped onion. The onion provides flavor and texture to the enchiladas.

The eighth ingredient is 1/4 cup chopped cilantro. The cilantro adds 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 further 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:

1. Place the chicken breasts within the sluggish cooker.
2. 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 prepare dinner on low for 4-6 hours or on excessive for 2-3 hours.

Prepare the enchiladas:

1. Preheat oven to 350°F (175°C).
2. Shred the cooked chicken.
3. Spread a few of the chicken combination down the center of a tortilla.
4. Roll up the tortilla tightly and place it seam-side down in a baking dish.
5. Repeat with the remaining tortillas and chicken mixture.
6. Top with the remaining salsa and cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
8. Serve together with your favorite toppings.

Place the chicken breasts in the slow 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 sixty eight hours, or till the chicken is cooked via.

Cook on low for sixty eight hours, or until the chicken is cooked via.

Shred the chicken

Shred the chicken with two forks, pulling it aside into small pieces.

Use two forks to shred the chicken.

Using two forks, gently pull the chicken apart into small, bite-sized pieces. Continue shredding till the chicken is completely separated and falls apart easily.

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 warmth.
three. Reduce warmth to low and simmer for 10 minutes, or until thickened.

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.

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 until nicely mixed.

To guarantee even distribution and incorporation of all components, proceed stirring till the combination reaches a easy and homogeneous consistency. This course of promotes thorough mixing and prevents the formation of lumps or uneven textures inside 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 mixture, 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 within the dish.

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

Pour the remaining enchilada sauce over the tortillas.

Cover and refrigerate for a minimal of 4 hours or overnight.

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

Bake, covered, for 30 minutes.

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

Let cool for five minutes earlier than serving.

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

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

Dip every 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.

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, mix 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 bottom of a 6-quart gradual cooker.

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

eight. Serve instantly, topped together with your favorite toppings (such as sour cream, salsa, and avocado).

Bake the enchiladas at 375 levels 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 in 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 side down in 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 an entire and flavorful meal.