It’s enchilada day! This is one of my favorite dishes to make and to share. The recipe is easy to make ahead of time and heat or reheat when it’s time to eat. It also freezes well with a small modification. I usually make 2 batches so there is plenty to freeze or give away!
So without further ado… here is my own enchilada recipe:
Slow Cooker Chicken Enchiladas with Green Sauce
Makes 16 enchiladas
- 2 1/2 lbs boneless, skinless chicken thighs
- 1 1/4 lbs boneless, skinless chicken breast
- 7 oz can diced green chiles (I use La Victoria chiles, sauce and salsa)
- 12 oz salsa verde (I like the Safeway brand for flavor and consistency)
- 12 oz mild salsa
- 12 oz medium salsa
- 1-2 tbsp cumin (to taste)
- 1-2 tsp chile powder (to taste)
- 6 cups shredded cheese, divided
- 1 28-oz can green enchilada sauce
- 16 soft taco-sized flour tortillas (about 8″ diameter)
1. Place the chicken, diced green chiles, and all 3 types of salsa in a crockpot. Stir so everything is just mixed together.
2.Cook on HIGH for about 4-5 hours or until the chicken pulls apart easily with a fork.
3. Remove chicken and any of the salsa veggies from the crockpot using a slotted spoon. Shred with forks or in a food processor. Place the chicken in a big mixing bowl.
4. Add cumin, chili powder and about 4 cups of shredded cheese. I find finely shredded cheese is easier to mix in.
5. Stir in about 1/4 – 1/2 cup of green enchilada sauce. The chicken should be very moist, but not runny.
6. Prepare enchiladas by placing a scoop of about 1/3 – 1/2 cup of chicken mixture into each tortilla. Smooth the mixture so it fits the length of the tortilla in a thin strip. Roll the tortilla about halfway and pack the mixture tightly, then continue rolling to the end of the tortilla. The filling should be even inside the roll.
**If you are freezing the enchiladas, stop here, place the rolled enchiladas in freezer bags, and complete the remaining steps after thawing**
7. Place the enchiladas side by side in a glass or ceramic baking dish (no preparation required). It helps to place the seams on the side or bottom so they are held in place by the other enchiladas. Approximately 8 enchiladas will fit in a single dish. Cover with about 1 cup of enchilada sauce, then add about 2 cups of shredded cheese.
Note: if you are making these the night before or for a meal train, stop here, cover and refrigerate until ready to reheat.
8. When ready, preheat oven to 325 and bake, uncovered for about 25-35 minutes, until cheese is completely melted and mixture is heated all the way through. Enjoy!
My favorite side dishes for this meal are:
Don’t toss the crockpot liquid! Use a fat separator to remove the grease and place the rest in a 3 qt saucepan. Bring liquid to a boil and add 2 cups of rice. Stir, cover and reduce heat to lowest setting. Let sit for about 20 minutes or until the liquid is absorbed. The rice will take on the flavor of both the chicken and the salsa! Sprinkle a little bit of cheese over the top. If you’re refrigerating and reheating later, just tent with foil and place it in the oven with the enchiladas.
Slice 1 yellow onion + 3 bell peppers (use 3 colors if available) into strips, saute with 1 tbsp olive oil + salt and pepper to taste until onions are translucent.