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Thursday, October 24, 2013

My Crockpot Chicken Enchiladas

These enchiladas are a family favorite!  My family loves the shredded chicken so much that we often just made chicken tacos, shredded chicken salad, or a rice bowl with shredded chicken, salsa, black beans, guacamole..whatever we have on hand.  

  • 1 large can pureed tomatoes
  • 2/3 cup flour
  • 1/3 c good chili powder
  • 1/4 c. hot sauce
  • 1/4 c. canola oil
  • 4 cloves garlic
  • 3/4 t onion powder
  • 1 t ground cumin
  • 8-12 soft enchilada shells (tortilla shells)

Prep Instructions:
  1. Heat oil in skillet
  2. Add flour and chili powder
  3. Let brown, stirring constantly (don't burn the flour!)
  4. Add tomatoes and 2 c. water
  5. Add hot sauce, garlic, onion powder and cumin
  6. Cook for 10 minutes
  7. Add salt to taste

CrockPot Instructions:
  1. Spray crock with Pam.
  2. Place the following in the CrockPot:
    • 4 skinless chicken breasts
    • 1 large onion diced
    • 2 whole jalepeno peppers
    • 2 cloves garlic
    • 1 can green chilies
  3. Pour enchilada sauce over top and cook for 4-5 hours on low.
  4. Remove chicken and shred. 
To Assemble Enchiladas:
  1. Spray large baking dish with Pam.
  2. Dip tortillas into sauce in crockpot then stuff with chicken and roll
  3. Place rolls seam side down in baking dish.
  4. After filling baking dish with rolled enchiladas, pour remaining sauce on top.
  5. Top with your favorite cheese and bake for 20 minutes at 350 degrees.
  6. Garnish with sour cream, black olives, and guacamole!
Tip: Shredded chicken can be frozen for later use - add a little of the sauce to make it extra yummy!