Slow-Cooker Enchiladas Recipe

This slow-cooker enchiladas recipe makes two pans of yummy chicken or vegetarian enchiladas, so you can make lots to store or cook one pan for dinner and freeze the second.

| July/August 2013

  • Enchiladas are a great make-ahead freezer food.
    Photo by Fotolia

This recipe makes two pans of yummy enchiladas, so you can make lots to store or cook one pan for dinner and freeze the second. Store-bought tortillas will do just fine, but if you’d like to make your own, try our whole-grain tortilla recipe. Either way, extra tortillas freeze well with freezer paper between each.

Slow-Cooker Enchiladas Recipe

• 2 medium onions, roughly chopped
• 2 to 4 sweet and hot peppers, seeded and roughly chopped
• 1 head garlic, peeled and roughly chopped
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons Mexican oregano
• 1 teaspoon cayenne
• Salt and freshly ground black pepper, to taste
• 1 whole chicken*
• 2 cups cheddar or Monterey Jack cheese, divided
• About 20 small whole-grain tortillas
• 2 cups Rancheros Sauce, or store-bought enchilada sauce

1. Layer onions, peppers, garlic and spices in base of crockpot. Stir to mix spices evenly. Set chicken on top and close lid.

2. Cook for 6 hours on medium setting or 8 hours on low.

3. Let chicken cool, then shred it with a fork and discard bones.

4. Add 1 cup cheese to vegetables and toss with shredded chicken until all ingredients seem to be distributed evenly.



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