cheese chicken enchilada crock pot recipes
Imagine this: Tender pieces of chicken, doused with spicy enchilada sauce, all slowly simmering together in a crock pot. This dish is a delightful twist on a classic Mexican favorite, bringing rich flavor and convenience to one pot.
Chicken Enchilada Crock Pot Recipe takes the essence of the traditional enchilada and turns it into an easy-to-make, slow-cooking dish. Instead of assembling individual enchiladas, you simply throw all the ingredients into the crock pot and let it work its magic.
Using a crock pot makes cooking this dish easy. You can prepare everything in the morning or afternoon, set it to slow cook, and return to a fragrant kitchen and a meal ready to serve by dinner time. It’s perfect for busy days when you want home-cooked food without much effort.
ingredients in a chicken enchilada
Chicken: You’ll need about 1.5–2 pounds (680–900 g) of boneless, skinless chicken breasts or thighs.
Enchilada Sauce: Use two cans of your favorite enchilada sauce (about 20-24 ounces or 566-680 grams total). Choose mild, medium or spicy depending on your preference.
Tortillas: Corn or flour tortillas, about 8-10 (6-inch size), depending on how many layers you want to make.
Cheese: Shredded Mexican blend cheese or cheddar cheese, about 2 cups (200 g).
Chopped Onions and Capsicum.
minced garlic.
Mexican seasonings like paprika, cumin, and chili powder.
salt and pepper.
corn bread.
Optional toppings: chopped cilantro, chopped avocado, sour cream.
Easy cooking instructions for chicken enchiladas
Step 1: Prepare the Chicken Filling
- Start cooking your chicken breasts or thighs by placing them in the crock pot.
- In a small bowl, mix red enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper until well mixed.
- Pour enchilada sauce mixture over chicken in crock pot. Make sure the chicken is evenly coated with the sauce.
- Set your crock pot to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process will infuse the chicken with the flavor of the sauce and spices.
- As the chicken begins to simmer in the crock pot, your kitchen will be filled with the lovely aroma of spices and delicious enchilada sauce. The chicken will gradually absorb these flavors, becoming tender and juicy.
- Once the cooking time is complete, use two forks to shred the chicken directly into the crock pot. It should be very easy to shred the chicken.
- Stir the shredded chicken into the sauce to mix well. Now, your chicken enchilada filling is ready to use in a variety of dishes such as enchiladas, tacos, burritos or to top rice.
Step 2: Assemble the Enchiladas
- First, make sure you have all your materials and a clean workspace ready. You will need your cooked chicken filling, enchilada sauce, tortillas, and any additional toppings like cheese, onions, or cilantro.
- You can reheat tortillas to make them more malleable and simpler to roll. You can do this by microwaving them for a short time or heating them in a pan for a few seconds on each side. Be careful not to overheat, otherwise they may become too brittle.
- Make a tortilla and place a tablespoon of chicken filling in the center. Spread it out a bit, leaving some room for turning at the ends.
- Roll the tortilla tightly around the filling, starting at one side and folding at the end. Place the enchilada seam-side down in your crock pot or baking dish.
- Continue filling and rolling out remaining tortillas until all the filling is used up or your crock pot is full.
- Once all the enchiladas are assembled in the crock pot, pour the remaining enchilada sauce over the top. Make sure each enchilada is well covered with sauce. And sprinkle grated cheese evenly on top.
- For added flavor and texture, you can top the cheese with chopped black olives, chopped green onions, or chopped tomatoes.
- Cover the crock pot with its lid and cook on low for 3-4 hours, or until the enchilada is heated through and the cheese is melted and bubbly.
- Once cooked, use a spatula to carefully lift the enchiladas from the crock pot onto plates. Garnish with fresh coriander or a little sour cream, if desired.
Final touch: Before serving, add fresh toppings like chopped cilantro, chopped onion, or a squeeze of lemon juice for brightness.
Are Chicken Enchiladas Healthy
Lean protein from chicken:
Chicken is a great source of lean protein, which is essential for building and repairing muscles, supporting a healthy immune system, and keeping you feeling full and satisfied. Protein is important for overall health and is a key component of any balanced diet.
Vitamins from Fresh Toppings:
Fresh toppings such as tomatoes, onions, peppers and cilantro that are often used in chicken enchiladas provide a range of important vitamins and minerals. For example, tomatoes are rich in vitamin C and lycopene, which are good for your skin and immune system. Chilies are rich in vitamins A and C, which are great for eye health and immunity.
Homemade vs. Store-Bought:
Making chicken enchiladas at home allows you to control the ingredients and avoid unnecessary preservatives and additives commonly found in store-bought versions. When you prepare it yourself, you can use fresh, high-quality ingredients, adjust the seasonings to your liking, and customize it to suit your needs.
This homemade version is packed with the nutrients of vegetables and the lean protein of chicken, providing a balanced meal that is both satisfying and good for you. Plus, it’s easy to prepare and can be customized with your favorite toppings and spices.
Storage chicken enchiladas in the oven
- Allow any leftover enchiladas to cool to room temperature before storing.
- Store leftovers in an airtight container or wrap tightly with foil or plastic wrap.
- Store in the refrigerator for 3-4 days.
- To freeze, wrap enchiladas individually in plastic wrap or aluminum foil, then place them in freezer-safe bags or containers.
- Put a date on the label, then freeze for two to three months.
- To reheat refrigerated enchiladas, you can either microwave them for a few minutes until warmed through or reheat them in the oven at 350°F (175°C) for about 20 minutes.
- For frozen enchiladas, thaw in the refrigerator overnight before reheating using the same methods.
What to Serve with this Chicken Enchilada
Without wasting much time, let’s start with the choice of what to serve with it can really complement the dish. Here are the details of each option you mentioned:
White Rice: White rice is a neutral and fluffy option that pairs well with the sauce for enchiladas. Its mild flavor won’t overpower the enchiladas, making it a good choice if you prefer a simple side that absorbs the flavor of the dish.
Brown Rice: Compared to white rice, brown rice is a healthier option. Due to its high fiber content, it tastes slightly nutty and has a chewy texture. Brown rice is nutritious and can add a nutritious element to your diet.
Cilantro Lime Rice: This is a delicious variation of white rice. It is seasoned with cilantro and lime juice, giving it a fresh and zesty flavor that pairs really well with the Mexican flavor of enchiladas. It is a popular choice for adding rich flavor to your food.
Yellow Rice: Yellow rice is often seasoned with turmeric or saffron, giving it a vibrant color and a subtle earthy flavor. It can add a touch of exotic flair to your enchiladas.
