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.
5. Coat two 9-by-13-inch pans with about a third of the sauce. Dip each tortilla in sauce before adding a couple spoonfuls of chicken/veggie mix. Roll tortilla and lay it seam-side-down in pan. Continue with remaining enchiladas until both pans are full. Top with remaining sauce and cheese.
6. Cover pan with its lid, or with plastic wrap and then aluminum foil. Use freezer tape if you aren’t sure you have a good seal. Label the top of the container with the cooking time and temperature: 35 minutes at 350 degrees.
*Variation: To make vegetarian enchiladas, sauté onions, peppers and spices, then add to a pound of cooked beans and proceed from step 4.
For more freezer-friendly recipes, read the original article, A Guide to Freezing Food.
