Slow Cooker Sunday: Everyday Shredded Chicken Enchiladas

This recipe is from last weeks M.A.D. Menu. 


Prep Time: 15 minutes
Cook Time: 4-6 hours (plus 20 minutes)
Serves: 8


To Make Chicken Filling:
1 onion, minced
3 tablespoons chili powder
2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (8-ounce) can tomato sauce
11/2 teaspoons sugar
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
salt and pepper
1 tablespoon fresh lime


1) Microwave onion, chili powder, vegetable oil, garlic, coriander and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. 


2) Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.


3) Transfer chicken to large bowl, let cool slightly; then shred into bite size pieces. Cover to keep warm. Let braising liquid settle for minutes, then remove fat from surface using large spoon.


4) Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.


To Make Enchilada Sauce:
1 tablespoon vegetable oil
1 onion, minced
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons sugar
1 (15-ounce) can tomato sauce
1/2 cup water
salt and pepper


To Make Enchiladas:
2 cups shredded chicken
2 cups shredded cheddar, Monterrey Jack, or Pepper Jack cheese
1/2 cup minced fresh cilantro
salt and pepper
12 (8-inch) corn tortillas
Vegetable oil spray


1) For sauce: Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in chili powder, garlic, cumin, and sugar and cook until fragrant about 30 seconds. Stir in tomato sauce and water and simmer until thickened slightly, about 5 minutes. Season with salt and pepper to taste.


2) For the enchiladas: Adjust oven rack to middle position and heat oven to 350 degrees. Microwave filling in large covered bowl until hot, stirring occasionally, 2 to 4 minutes. Stir in 1 cup cheese, cilantro, 1/2 cup enchilada sauce and season with salt and pepper to taste; cover o keep warm.


3) Coat both sides of tortillas with vegetable oil spray. Arrange 6 tortillas on baking sheet and bake until tortillas are soft and pliable, 2 to 4 minutes.


4) Working quickly while tortillas are still warm, place 1/3 cup filling evenly down center of tortilla. Tightly roll, and arrange seam side down, in 13 by 9 inch baking dish. Repeat with remaining tortillas.


5) Increase oven to 450 degrees. Pour 1 cup sauce over enchiladas and sprinkle with remaining cheese. Cover with aluminum foil. 


6) Bake until enchiladas are heated through, about 10 minutes. Remove foil and continue to bake until cheese is completely melted, about 5 minutes longer. Let enchiladas cool for about 10 minutes. Then enjoy!


P.S. I added black olives for fun. This girl loves her olives!! 🙂