Tuesday, July 11, 2017


Slow Cooker Enchiladas Recipe...  tender seasoned shredded chicken wrapped  in tortillas and cooked in the crock pot is the perfect weeknight meal!
This Spend with Pennies receipt is even easier!

I have not made chicken enchiladas in ages so I decided to whip up some Mexican chicken yesterday to in the crock pot to make enchiladas and a rice bowl tomorrow. I started to follow a recipe that was loaded with calories so I kinda made up my own version. What you need to do to make this:

  • Oil three frozen chicken breasts and put them in the crock pot.
  • In a bowl, mix together:
    • 2 cans of Rotel Tomatoes
    • 2 chipotles in adobo sauce
    • 3 tablespoons of brown sugar
    • a pinch of ground cumin, oregano, garlic powder, onion  powder
    • about 2 tablespoons of Chili Powder
    • 1 small can of Mexican Tomato Sauce
    • 1 can of green chilies and maybe some other spices as I figured, as long as it is a spicy spice it will work
  • Pour the mixture over the chicken and set the crock pot on high for 4 hours and or on low for 6 hours.
  • Shred the chicken and cook it for 30 more minutes on low in the sauce.
  • Put the chicken in a strainer over the crock pot to strain the liquid out of the meat.
  • Put 1/2 of a large can of Enchilada Sauce in a casserole.
  • Assembled the enchiladas; I did chicken, black beans, cilantro and cheese.
  • Top the enchiladas with the rest of the sauce, cheese and scallions; covered the dish and bake until bubbly.
  • Serve with salsa and sour cream and more scallions and cilantro.
Today, the left over meat will be warmed and served over lettuce, cilantro rice and black beans and topped with cheese and salsa and avocado and cilantro and sour cream. Easy, peasy!!!

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