Slow Cooker Enchiladas
Slow Cooker Enchiladas
Seriously effortless! The slow cooker does all the work. It only takes 10 minutes to put your chicken on in the morning, then you can head off to work or school drop-off or go about your day and come home to a delicious meal.
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Ingredients
- 4 chicken breasts
- 700 g passata sauce
- 400 g canned crushed cherry tomatoes
- 400 g canned kidney beans drained & rinsed (or use black beans or mixed beans)
- 1 red capsicum small, cut into thin strips
- 1 yellow capsicum small, cut into thin strips
- 1 red onion small, sliced
- 200 g cherry tomatoes halved or quartered
- 3 tablespoons mexican spice blend see note
- 400 g canned corn drained
- sea salt & cracked black pepper
- 8–10 tortillas cut into thick strips
- 1–2 cups tasty cheese grated
Instructions
- Place the chicken breasts in your slow cooker. Top with the passata, canned tomatoes, beans, red capsicum, yellow capsicum, red onion, cherry tomatoes and mexican spice blend. Place the lid on and cook on high for 6 hours. You can check after 4–5 hours and add 1 cup of water or stock if the liquid has evaporated too much.
- Preheat the oven to 200°C conventional (180°C fan-forced).
- If your slow cooker bowl isn't ovenproof, transfer the contents of the slow cooker to a baking dish. Shred the chicken with forks, then stir through the corn and season well. Add the tortilla strips and use a large spoon to push them down under the sauce. Sprinkle over the grated cheese and bake for about 20 minutes, until the cheese has melted and everything is warmed through.
- Serve with salsa, lettuce, guacamole – whatever you like!
Notes
You can buy Mexican spice blend in any good food grocer or produce store. Most big supermarkets now have it too, in sachets in the spice section (just look for ingredients such as paprika, cumin, oregano, onion and garlic).
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