Crockpot Chicken Enchiladas
It's an enchilada casserole, really, not the real rolled-up kind, but it tastes great and comes out every time. I suggest some cheating ingredients such as pre-shredded cheese, but if you want to work harder, substitute the good stuff. The substantial texture of the corn tortillas helps this dish retain some structure -- it won't be mushy.
It's an enchilada casserole, really, not the real rolled-up kind, but it tastes great and comes out every time. I suggest some cheating ingredients such as pre-shredded cheese, but if you want to work harder, substitute the good stuff. The substantial texture of the corn tortillas helps this dish retain some structure -- it won't be mushy.
- 2-3 boneless chicken breasts
- 1 packet sazã³n optional. sazã³n is a latin seasoning.
- 2 8 oz.cans enchilada sauce
- 1 16 oz. can black beans or substitute red kidney beans if you prefer
- 1 can diced green chilies
- 1 package shredded cheese monterey jack is nice. if you're energetic, shred your own cheese.
- 1 medium or large onion coarsely chopped
- 1 bell pepper coarsely chopped
- 1 package (8-10) small corn tortillas cut into narrow strips
- Carbohydrate 42.8086918196773 g
- Cholesterol 56.3366666666667 mg
- Fat 13.3260327236714 g
- Fiber 11.006395192692 g
- Protein 28.6257979853461 g
- Saturated Fat 7.57882508318433 g
- Serving Size 1 1 Serving (325g)
- Sodium 1040.67090503025 mg
- Sugar 31.8022966269853 g
- Trans Fat 0.948528631867936 g
- Calories 401 calories
Step-by-step
- Simmer the chicken breasts in seasoned water until cooked. You can season with Sazón, or you can substitute salt, pepper, garlic, and any other seasonings you like. Once cooked, remove from water and shred (two forks work well for this).
- While chicken is simmering, chop onion and bell pepper, and cut tortillas into narrow strips. Use 8-10 tortillas; if your package contained many more than this, save some for next time.
- In a mixing bowl, combine beans, diced green chilies, onion and bell pepper.
- In the crockpot, create several repeating layers consisting of: Enchilada sauce Tortilla strips Chicken Bean and vegetable mixture Cheese
- Repeat layers as ingredients permit. Try to end with cheese on top, and garnish with some enchilada sauce.
- Cook on low setting for at least 5 hours; longer is no problem.
What happens when the black bean can in the pantry turns out to be red kidney beans instead? Cooking requires adaptation, especially when relying on seasonal canned goods or whatever is left in the cold cellar. Swapping black beans for red kidney beans alters the starch density slightly, but the dish maintains its integrity because beans share similar moisture absorption rates. Diced green chilies provide consistent acidity regardless of brand, balancing the richness of the cheese layer.
Shredding whole blocks of Monterey Jack cheese yields a superior melt compared to pre-bagged alternatives dusted with cellulose. Pre-shredded varieties resist melting smoothly due to anti-caking agents applied during packaging. Grinding your own cheese takes three minutes on a box grater and produces a uniform fat distribution across the top of the slow cooker insert. This extra step ensures a cohesive crust forms during the five-hour cooking window.
Corn tortillas outperform flour alternatives in slow cooker casseroles because nixtamalized masa holds up against extended liquid exposure without dissolving into paste. Slicing the 8 to 10 tortillas into narrow strips distributes the maize starch evenly between the layers of enchilada sauce and shredded chicken. Two forks pull the simmered chicken apart efficiently while the meat remains hot, creating bite-sized strands that absorb surrounding moisture.
Dairy-free adaptations work well here by substituting plant-based shreds and omitting the cheese altogether without requiring structural changes to the bean and vegetable base. Slow cookers operate at low heat settings around 200 degrees Fahrenheit, allowing the onions and bell peppers to soften thoroughly without scorching the bottom edges. Leftovers store safely in airtight glass containers for up to four days in the refrigerator.
