Slow Cooker Chicken Enchiladas For A Stress-Free Meal

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 of cup chopped onion

– half of cup chopped green bell pepper

– 1/2 cup chopped purple bell pepper

Additional Ingredients:

– 12 corn tortillas

– 2 cups shredded cheddar cheese

– 1 cup sour cream

– half cup chopped cilantro

– 1/2 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 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 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 produced from corn or wheat flour. They are a staple food in Mexican delicacies and are used to make a wide range of dishes, including tacos, burritos, and enchiladas. Tortillas may be bought at most grocery stores or made at house. To make tortillas at residence, you will want:

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

Instructions:

1. In a large bowl, whisk collectively the masa harina and salt.
2. Add the nice and cozy water and stir till the dough comes together. The dough must be slightly sticky.
3. Divide the dough into 12 equal pieces.
4. Roll out each piece of dough into a thin circle, about 6 inches in diameter.
5. Heat a griddle or skillet over medium warmth.
6. Cook the tortillas for about 1 minute per aspect, or until 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 (10.75 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 eliminated (optional)

Jalapeño pepper adds a touch of warmth to those enchiladas, but it’s optional. If you prefer much less spice, you’ll find a way to omit it or use a milder pepper, such as 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 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 three cups shredded Mexican cheese blend
• Sour cream and chopped contemporary cilantro for topping

1/4 cup chopped fresh cilantro

1/4 cup chopped recent cilantro

Cheese

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

There are many several types of cheese that can be utilized in chicken enchiladas, but a few of the most popular include:

• Cheddar cheese: A traditional alternative that provides a sharp, tangy flavor.
• 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 gentle, white cheese that melts simply and has a light flavor.
• Queso Fresco cheese: A recent, crumbly cheese that provides a contemporary, tangy flavor to enchiladas.

When selecting a cheese for chicken enchiladas, it could be very important consider the flavor profile of the other components within the dish. For example, if utilizing a spicy salsa, it may be best to make use of a gentle cheese similar to Monterey Jack. If utilizing a gentle salsa, a sharper cheese corresponding to cheddar could also be a extra wise choice.

No matter what kind of cheese you choose, remember to shred it finely in order 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) bundle taco seasoning combine
– half cup chopped onion
– 1/2 cup chopped bell pepper
– half 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 well-liked dairy product created from fermented cream. It has a thick, creamy texture and a slightly tangy flavor. sour cream chicken enchiladas sauce 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 micro organism to cream and allowing it to ferment. The micro organism convert the lactose within the cream into lactic acid, which supplies sour cream its tangy flavor. Sour cream is typically made with cow’s milk, however it can be made with other types of milk, corresponding to goat’s milk or sheep’s milk.

Sour cream is an efficient source of protein, calcium, and probiotics. Probiotics are helpful micro organism that can help to improve intestine health. Sour cream can additionally be a good source 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 must be cooked and shredded before 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 together.

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 half of cup chopped onion. The onion adds flavor and texture to the enchiladas.

The eighth ingredient is 1/4 cup chopped cilantro. The cilantro adds freshness and flavor 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 shiny and herbaceous taste to the enchiladas.

Instructions

Cook the chicken

Instructions:

Prep the chicken:

1. Place the chicken breasts in 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 cook dinner on low for 4-6 hours or on high 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 mixture down the middle 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 till the cheese is melted and bubbly.
8. Serve together with your favourite 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 thoroughly to boost the flavor.

Cook on low for sixty eight hours, or till the chicken is cooked by way of.

Cook on low for 68 hours, or till 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 until the chicken is completely 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.
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 large 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 mixed.

To ensure even distribution and incorporation of all components, proceed stirring till the combination reaches a smooth 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 in the dish and unfold with about 1/3 cup of the chicken combination, 1/4 cup of the cheese combination, and about 1/4 cup of the onion mixture.

Roll up the tortilla and place it seam-side down within 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 no less than 4 hours or in a single day.

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

Bake, covered, for half-hour.

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

Let cool for five minutes before serving.

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

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

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

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

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

Roll up the tortillas and place them seam aspect 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) package deal taco seasoning
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) package shredded cheddar cheese
• 12 (6 inch) corn tortillas

Instructions:

1. In a big bowl, combine the chicken, black beans, corn, tomatoes, green chilies, taco seasoning, and evaporated milk. Stir till well mixed.

2. Spread 1 cup of the chicken mixture into the bottom of a 6-quart slow cooker.

3. Place 6 tortillas on prime of the chicken mixture.

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.

8. Serve immediately, topped 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 degrees F (190 degrees C).

2. Spread the enchilada sauce in 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 side down in the baking dish.

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

6. Sprinkle the cheese over the top of the enchiladas.

7. Bake for 20-25 minutes, or till the cheese is melted and bubbly.

8. Let stand for 10 minutes earlier than serving.

Serve

Garnish with sour cream, guacamole, salsa, and fresh cilantro.

Serve these scrumptious 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.