Crockpot Chicken Enchiladas
Heather Wolters
ingredients
- 1 package of chicken tenders or breasts
- Enchilada sauce (homemade recipe below or store bought)
- Corn tortillas
- 1 small can of sliced olives
- 1 can of black beans
- Shredded chedder cheese (or any Mexican blend)
- Any veggies you like! I use fresh mushrooms and spinach
- A few tablespoons of chicken broth or water
- ENCHILDADA SAUCE:
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
directions
- 1
ENCHILADA SAUCE:
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1. In a medium saucepan heat oil,
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2. add flour, smoothing and stirring with a wooden spoon.
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3. Cook for 1 minute.
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4. Add chili powder and cook for 30 seconds.
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5. Add stock, tomato paste, oregano, and cumin.
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6. Stir to combine.
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7. Bring to a boil, reduce heat to low and cook for 15 minutes.
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8. The sauce will thicken and smooth out.
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9. Adjust the seasonings.
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*From Emeril Lagasse
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CROCKPOT:
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1. Slice up chicken and sauté until almost cooked through for about 5-7 min
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2. Add about 3/4 of the enchilada sauce and cook for about 10 more minutes
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3. Spray crockpot with a spray oil
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4. Dip 2-3 tortillas in the enchilada sauce and place on the bottom
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5. Add 1/3 of the chicken, beans, veggies & cheese
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6. Continue layering the tortillas & other ingredients until you have at least 3 layers
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7. The top layer should be cheese
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8. Add a little chicken broth or water (a few tablespoons) and some enchilada sauce
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9. Cover and cook on low for 6-8 hours or high for 3-5 hours
Source: Lani Rosen-Gallagher
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