By now you’ve probably guessed we love Mexican food 🙂 These slow cooker chicken enchiladas are made partially in the slow cooker all you have to do is assemble and throw them in the oven. Easy enough for a weeknight, but also a great make ahead freezer meal! The sauce takes less than 20 minutes to make and can be made whenever you have time and stored in a mason jar or frozen. The idea and filling of these came from my Slow cooker Mexican Chicken. Love multi tasking recipes!
2 boneless , skinless Organic Chicken Breasts ( about 1 1/2 pounds)
1 cup Salsa
1 can Diced Tomatoes
1 chopped onion
1 package frozen corn
1 cup chicken broth
1 Tablespoon Cumin
1 teaspoon Sea Salt
1 teaspoon Black ground Pepper
Tortillas ( I used whole wheat for these because that’s what I had , but I also love corn tortillas! And using corn tortillas makes a gluten-free meal!)
1 cup Enchilada Sauce ( recipe below)
1 cup shredded cheese ( a Mexican blend or Monterey Jack works nicely here)
-Put all ingredients in the slow cooker. Cook on low for 7-8 hours or high for 3 hours. Shred chicken with two forks. This made enough for two meals ( 8 enchiladas) for my family of 3! Yay- love having a dinner in the freezer when I don’t feel like or have time to cook.
For the Sauce:
1 onion, chopped
3 garlic cloves , chopped
1 can diced tomatoes
1 tablespoon Cumin
1 tablespoon chili powder
Fill each tortilla and fold in half. Place seam side down in a large baking dish. Cover with sauce and top with shredded cheese. Bake for approximately 20 minutes until cheese is melted.