Cooked - Chicken Enchiladas slow Cooker Recipe

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Chicken Enchiladas slow Cooker Recipe

6.0

4 Chicken breasts (About 800g)

680 g Passata (See notes)

400 g Black beans (Drained and rinsed. See notes)

1 Onion (Peeled and chopped)

2 tsp Garlic powder

2 tsp Ground cumin

1 tsp Oregano

½ tsp Mild chilli powder (See notes)

Salt and freshly ground black pepper

340 g Tinned sweetcorn (Drained. See notes)

6 Tortilla soft wraps

250 g Grated cheese (See notes)

Put all of the slow cook ingredients into the slow cooker and mix well. (Not corn, tortillas or cheese)
Cook for 4 hours on HIGH or 6 hours on LOW.
When the chicken is cooked through, stir well and shred the chicken with 2 forks. Add in the sweetcorn and the tortilla wraps, cut into strips.
Add the cheese on top.
Option 1: Pop back into the slow cooker with the lid on for 40 minutes on HIGH or until the cheese is melted.
Option 2: Pop under a hot grill or into an oven heated to 200C for about 10 minutes or until the cheese is melted and golden.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 79 weeks ago

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