Crockpot Enchiladas Recipe
Crockpot enchiladas are a comforting, layered dish made with ground chicken, cheese, and a creamy salsa-soup mixture. This easy recipe is assembled in a slow cooker, creating a flavorful meal that’s perfect for busy days and a family-friendly dinner.
Equipment
- Wooden spoon
- Large skillet
- Knife
- Slow cooker
- Medium bowl
- Measuring cups
Ingredients
- 1 small onion roughly chopped
- 1 Freshly chopped coriander for garnish
- 1 can of black beans drained and rinsed
- 100 g grated cheddar cheese
- 1 carton of passata
- 1 tsp of oregano
- Salt and ground black pepper
- 1 tsp of garlic powder
- 1 sachet of taco seasoning
- 100 ml chicken stock or chicken broth
- 2 cloves garlic crushed
- 4 boneless skinless chicken breasts
Instructions
- In a large skillet, cook the chicken over medium-high heat, stirring occasionally, until cooked through and no longer pink.
- Add water and taco seasoning to the skillet, and reduce the heat to low and simmer for 15 minutes.
- In a medium bowl, combine salsa, cream of mushroom soup, and cream of chicken soup.
- In the bottom of the slow cooker, place a layer of tortillas to cover the surface.
- Spread a layer of the chicken mixture on top of the tortillas, followed by a layer of the cheese mixture.
- Repeat the layering process with the remaining ingredients, ending with a final layer of tortillas and topping with the remaining cheese.
- Cover the slow cooker and cook on High for 45 minutes to 1 hour.
- Serve the dish with fresh cilantro.
Notes
- Substitute ground turkey or chicken for a lighter option.
- For extra flavor, add chopped onions or bell peppers to the beef mixture.
- Use gluten-free tortillas if needed for a gluten-free version.