The crock pot has become my new favorite kitchen appliance. Last week I made homemade applesauce with freshly picked apples and this week I threw together a filling for chicken enchiladas. Chicken enchiladas are one of my favorite dishes to make but can be more time consuming than making lasgana! Using a crockpot simplifies the recipe. I came up with this one on my own so I hope y’all enjoy. This recipe makes 12 enchiladas. Since I only had one baking pan I froze the rest of the filling to add to rice for meals next week.
- 1lb of chicken breasts (I used frozen)
- 1 package of Trader Joe’s Frozen Fire-Roasted Peppers and Onions (I used almost the whole bag, saved some to add to a sandwich later this week)
- 2 14 oz. cans of Trader Joe’s Fire Roasted Tomatoes with Green Chillies
- 1 14 oz. can of Trader Joe’s Black Beans
- A BUNCH of spices- Cumin, black pepper, sea salt, smoked paprika, chilli powder, and cinnamon (trust me)
- 12 flour tortillas
- Shredded cheddar cheese
- 2 14 oz. jars of salsa (enchiladas sauce is ok as well, but I like chunky salsa)
Toss the first four ingredients in the crock pot and then add spices. I don’t measure out the spices so I’ll describe my spicing process- I sprinkle on lots of cumin, stir and sprinkle on more. Then I shake on some black pepper, a pinch of salt (salt brings out flavors of other spices so you do not need much), a light sprinkle of smoked paprika, a light sprinkle of chilli powder and a tap-tap of cinnamon (to balance out the hot & smokey flavors) and then stir. Crank up the heat to high, go run some errands, watch two movies or whatever for three hours.
I checked on the crock pot at the three-hour mark and let it cook for another hour, but I also used frozen chicken and put the pot on high heat. Crock pot cooking times can be tricky because it really depends on how new your pot is and whether you meats are frozen or thawed.
After the chicken was cooked through I pulled it apart with a fork and stirred everything together.
Turn off the crock pot and pre-heat your oven to 350 degrees. Coat the bottom of a large baking pan with your salsa. On a separate plate assemble each enchilada.
Lay out a flour tortilla on the plate, sprinkle a line of shredded cheese down the middle of the tortilla and then scoop out a portion of the chicken filling. Roll up the tortilla and place seam-down in the salsa-coated baking pan.
Continue until you have all the enchiladas lined up in the pan.
Then cover the top of the tortillas with salsa depending on how saucy you like your enchiladas. Add a layer of shredded cheese and then cover the pan with aluminum foil.
Pop the pan in the oven for 20 minutes. Optional: take the aluminum foil off after 15 minutes to let the cheese get a little crispy.
If you want to dress up your enchiladas I suggest serving them with freshly chopped cilantro.
Easy-peasy, right? Enjoy!