My lovely mother and step-father got us a crockpot as a house warming present and I am constantly looking for ways to incorporate it into my cooking. If you do not have a crockpot, I seriously suggest that you get one. You can get a nice one nowadays for under $50 and it is worth every penny.
Nevin and I love Mexican flavors, so I wanted to try a different take on chicken enchiladas. Having gone to college in North Carolina, I am very familiar with pulled pork sandwiches made with tender, juicy, shredded pork. Nevin very much prefers chicken, so I thought it would be nice to make enchiladas with a chicken filling that had the same consistency of that delicious pork. What better way to create that than with the crockpot?
Even though this recipe doesn’t use enchilada sauce (gasp!), it is packed full of flavor from simmering the chicken with the salsa and taco seasoning for 8 hours. It produces tender, fall apart, succulent chicken that will make you want to finish the entire baking dish- I kid you not. This is easily the best Mexican dish I have ever made, and it’s actually pretty healthy for you too!
- 1 lb chicken breasts
- 1 can beans (drain and rinse these)
- 1 can corn (drained)
- 24 oz can of salsa (I use Tostitos Medium Chunky salsa)
- 1 1.5oz packet of taco seasoning
- 12 small tortillas
- 1 cup shredded cheese (I use sharp cheddar)
- 1 avocado (diced)
- ¼ cup crema (just mix reduced fat sour cream (~3tbs) and cream (~2tbs) to make this)
- cilantro and feta to top
Mix chicken, beans, corn, salsa and taco seasoning in the crockpot. Cook on low for 8 hours or or until you can easily shred chicken with 2 forks.
Preheat the oven to 400 degrees. Soften the tortillas by microwaving for 25 seconds (I did 3 at a time). Fill with 2-3tbs of filling, roll once and place seam side down in a large baking dish. Make sure to pack each enchilada tightly next to each other so they do not come apart and you get your filling everyone.
Sprinkle with shredded cheese and bake for about 15 minutes, until the cheese is melted.
Remove from oven and drizzle with crema. Then top with your avocado pieces, fresh cilantro and feta cheese crumbles.
Servings: 2 enchiladas (6 servings in total); Calories: 402; Fat: 13 g; Sodium: 550 mg; Cholesterol: 59 mg; Carb: 38 g; Sugars: 8 g; Protein: 30 g
Amanda’s Rating: 9.5/10
Nevin’s Rating: 9.5/10