Sunday, October 7, 2012

Slow Cooker Awesome Enchiladas

Enchalidas baby! I just love love love Mexican food in every way. Any chance I can eat it or make it I do. This is the easiest way to make them. I am a firm believer that meat should totally shredded in Mexican cooking. Cooked to the point it falls apart itself. Weather it be chicken, beef or pork. Even when I make the simplest quesidillas for the kids I take the extra mile to ensure the meat is cooked this way. It's just not the same with out it.  

2 large boneless skinless chicken breasts
1 large red bell pepper diced
1 large onion diced
1 jalapeno diced
3 cloves garlic smashed and chopped
1 8oz can fire roasted tomatoes with juice
1 package Goya achiote powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cilantro
1/2 cup white wine or chicken stock
1 tbs of cornstarch
1 8oz package shredded Mexican blend cheese
8 flour tortillas
1 80z can enchilada sauce
Sour Cream
Chopped Tomatoes

Preparation Instructions
Place all ingredients in a slow cooker except the last five ingredients. Cook on high 1 hour or low for 3. When chicken is done remove and shred with two forks. Return shredded chicken to slow cooker and mix well. 
Spoon even amounts of chicken mixture into a tortilla sprinkle with generous amounts of cheese and roll each one. Repeat process and place each one seam side down in a 9x13 baking dish. Cover all the tortillas with enchilada sauce and 3/4 cup of cheese. Bake at 350 degrees for 20 minutes. Serve with chopped tomato, green onions and sour cream. 


  1. I'm instantly hungry looking at these delicious enchiladas.

  2. could you not place them back into the crock pot and finish cooking them?

    1. I'm not sure what you mean? The recipe calls for them to finish cooking in the oven.