Slow Cooker Chicken Enchiladas With Melted Cheese
Slow Cooker Chicken Enchiladas With Melted Cheese
Rate this RecipeIngredients
- 2 chicken breasts large, about 700 g in total
- 700 g passata sauce
- 2 tablespoons tomato paste
- 400 g canned kidney beans drained & rinsed (or use black beans or mixed beans)
- 1 red capsicum small, cut into thin strips
- 1 red onion small, sliced
- 200 g cherry tomatoes halved or quartered
- 3 tablespoons mexican spice blend see notes
- 400 g canned corn drained
- sea salt & cracked black pepper
- 6 tortillas cut into thick strips
- 1–2 cups tasty cheese grated
Instructions
- Place the chicken breasts in your slow cooker. Top with the passata, tomato paste, beans, red 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.2 chicken breasts, 700 g passata sauce, 2 tablespoons tomato paste, 400 g canned kidney beans, 1 red capsicum, 1 red onion, 200 g cherry tomatoes, 3 tablespoons mexican spice blend
- 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.400 g canned corn, 6 tortillas, 1–2 cups tasty cheese
- Optional serving suggestion: Serve with a fresh tomato salsa and some shredded lettuce. This will go over the budget, so totally your call.
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