A Touch of Sanity...: Slow Cooker Chicken Enchiladas

Thursday, February 12, 2015

Slow Cooker Chicken Enchiladas

First, if you haven't heard me say I am part Mexican...I so am...maybe there was one too many trips to Mexico during college, ehhhhhh....it started way before that. In high school my boyfriend used to take me to the local Mexican joint every weekend. He would always try to step it up and go somewhere nice...no need. Not much beats good Mexican food. Right? Anyhow...I love it all.

Recently, I got to go away for the weekend with some of my oldest and dearest friends; a group of awesome and impressive women who always take me back and push me forward. (I love you ladies!) I wanted to fix something yummy, easy, make ahead and something that travels well. This was perfect! That's why some of the pics are disposable pans! ;) I made it and assemble up to the avocado, onion, cilantro...and added that when I got there! Ready to roll! We just served up some chips with salsa and fresh guacamole while it baked! Ole' Fiesta Night on the road!

*Warning - this stuff can be addictive! A couple of us ate it for breakfast, lunch and dinner, twice...LOL.

*Chipotle in Adobo Tip- Buy the can and pour it into a freezer safe ziploc and freeze. Then break off pieces when you need them! I honestly add tiny bits to just about everything for a little smokiness!

What you need...

12 oz. bag frozen corn (Alexia)

10 oz. can black beans, rinsed and drained

1 bell pepper (red or orange), chopped

1/2 onion, chopped

4+ garlic cloves, chopped

1 chipotle in adobo with sauce, chopped

10 oz. can fire roasted tomatoes, lightly drained (I open it, leave the lid on and just turn it over to let some of the liquid out)

4 split chicken breasts, bone-in (you can totally use boneless and I have but I think the split breast give it more flavor in the slow cooker, and they're cheap)

1 red chili enchilada sauce (I ALWAYS use Frontera, I love their products)

1/4 tsp cumin

1/4 tsp ancho cili powder

1/2 tsp salt

5 medium sized tortillas (Rudi's makes a great gluten free one)

2 cups shredded mozzarella cheese

1 ripe avocado

1/4 cup fresh cilantro, chopped

4 green onions, chopped

sour cream or greek yogurt

1 chipotle in adobo with sauce chopped

Turn crock-pot to high heat. Add first 7 ingredients to the crockpot, stir. Place chicken on top of veggies and top with enchilada sauce and spices. Cover and cook for 4-5 hours, depending on your crock-pot. When chicken is tender and pulls easily off the bone, pull chicken out and remove meat, return meat to pot and stir to combine. Cook UNCOVERED for 30 minutes to help the liquid reduce a little! It will seem a little soupy, that's okay!!! Meanwhile, preheat oven to 400F and ready your assembly line with the remaining ingredients.

To assemble: Lightly spray your 9x13 dish with your choice of cooking spray. (In some of the pics I used disposable pans so that I could travel this dish). Layer in tortillas with flat side against the pan (see pics). It nay takes 4-5 for the whole dish!!! Top with about 2 cups of the filling. I use a measuring cup to dip it out! Spread out, add more if you like! Top with half of the cheese. Add second layer of tortillas, second layer of filling, top with cheese. Sprinkle with avocado, green onions and cilantro. Cover with foil and bake for 40 minutes, uncovered and finish for 10 minutes.

Spicy sour cream - Mix a little chipotle in adobo with sour cream for some awesome heat, still with that cool contrast! You can also use Greek yogurt for the sauce too!