Slow Cookers are all the rage. I see all kinds of recipes on Pinterest that promise to make you a better wife, mom, person. I got excited and went out and bought a slow cooker with the intention of conquering the slow cooker world. However, it just didn’t work out that way. I made chili and when served, my husband asked why cooking it in the slow cooker made it any better. I really couldn’t answer the question. It really was the same chili I crank out all the time. I’m not sure if the slow cooker made things any better or easier. I felt dejected. I was no longer as excited as I wanted to be about my slow cooker. My stack of slow cooker recipes sat idle until I decided to try again. This time I decided to make Mexican shredded chicken to add to chicken enchiladas. Boy, am I glad I gave it another try!
- 2 pounds boneless, skinless chicken breasts
- 1 garlic clove pressed or diced
- 2 jalapeños , seeded and diced
- 1 green pepper,diced
- 1 medium onion, diced
- 1 14 ounce can fire roasted tomatoes
- 1/4 cup taco seasoning
- Salt and pepper to taste
- 1/3 cup vegetable oil
- 8 6-inch corn tortillas
- 2 10 ounce bottles enchilada sauce
- 3 cups Slow Cooker Mexican Chicken
- 2 cups grated Monterey Jack cheese
- 1 cup grated sharp cheddar cheese
- Combine all ingredients in slow cooker.
- Cook on low 5-6 hours or until meat falls apart.
- Once chicken is cooked, remove from slow cooker and shred with two forks. Return chicken to slow cooker to absorb liquid, approximately 1 hour.
- Turn slow cooker on warm until you are ready to serve.
- Preheat oven to 350 degrees.
- Heat vegetable oil in a heavy cast iron skillet over medium high heat.
- Using tongs, add 1 tortilla and cook until softened, turning once, about 20 seconds per side.
- Transfer tortilla to paper towels and drain well.
- Spray a rectangular baking dish with cooking spray.
- Spoon 1/2 cup enchilada sauce into baking dish.
- Spoon 1/4 cup chicken mixture in center of tortilla, sprinkle with cheese, reserving 1/2 cup for topping. Roll up tortilla and place seam side down in baking dish. Repeat with remaining tortillas.
- Pour remainder of sauce over enchiladas. Sprinkle with remaining cheese, cover with foil.
- Bake enchiladas covered until sauce bubbles and cheese melts, about 35 minutes. Remove foil and bake and extra 10-15 minutes until cheese is browned.
Slow Cooker Mexican Chicken: Reduce jalapeños or use canned green chilies to reduce the heat. Chicken Enchiladas: If you like your enchiladas on the crispy side, use less sauce and cook tortillas slightly longer. Garnish with sour cream and guacamole.
This chicken made me and Daisy crazy while it cooked all day. The smells were delicious and when it was finally done, the finished product was amazing. The chicken is moist and flavorful and just all around perfect. You could double the recipe and freeze what you don’t use in your enchiladas. You will have shredded Mexican chicken ready the next time you want to make tacos on Tuesday or burritos on Friday.
The enchiladas came out of the oven a bubbling, cheesy masterpiece! The chicken was so full of flavor and the cheese and enchilada sauce made this perfection. These are easy enough to make on Sunday and enjoy the leftovers all week or freeze your leftovers and enjoy later.
So I’m now a convert and I no longer feel like I’m missing out on all the slow cooker fun. The slow cooked chicken really made this recipe. It cooked all day while I went about my business and was ready to assemble into enchiladas at dinner time. What are your favorite slow cooker ideas? I’m just beginning to think of uses and recipes and would love to hear about your favorites. Enjoy!