What To Know
- Indulge in the tantalizing flavors of Mexico with our delectable recipe for chicken for enchiladas in crock pot.
- Bake the enchiladas in a preheated oven at 350°F (175°C) for 15-20 minutes, or fry them in hot oil until golden brown.
- Store the shredded chicken in an airtight container in the refrigerator for up to 3 days.
Indulge in the tantalizing flavors of Mexico with our delectable recipe for chicken for enchiladas in crock pot. This easy-to-follow guide will transform your slow cooker into a culinary wonderland, delivering tender, juicy chicken that’s perfect for filling your favorite enchiladas.
Ingredients
For the Chicken:
- 1 large boneless, skinless chicken breast (about 1 pound)
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Enchilada Sauce:
- 1 can (15 ounces) tomato sauce
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Chicken:
- Season the chicken breast with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken and cook until golden brown on all sides.
- Transfer the chicken to the slow cooker.
2. Make the Enchilada Sauce:
- Combine all the enchilada sauce ingredients in a medium bowl.
- Pour the sauce over the chicken in the slow cooker.
3. Cook on Low:
- Cover and cook the chicken on low for 6-8 hours, or until it’s tender and falls apart easily.
4. Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks.
5. Assemble the Enchiladas:
- Fill your favorite enchilada shells with the shredded chicken and your desired toppings.
6. Bake or Fry:
- Bake the enchiladas in a preheated oven at 350°F (175°C) for 15-20 minutes, or fry them in hot oil until golden brown.
Tips for Perfect Chicken for Enchiladas
- Use a large slow cooker to accommodate the chicken and sauce.
- For a richer flavor, use dark meat chicken thighs instead of breast.
- Don’t overcook the chicken; it should be tender but not dry.
- If the sauce is too thick, add a little more chicken broth.
- Experiment with different toppings for your enchiladas, such as cheese, salsa, sour cream, or guacamole.
Variations
- Spicy Enchiladas: Add 1 teaspoon cayenne pepper to the enchilada sauce.
- Creamy Enchiladas: Add 1 cup heavy cream to the enchilada sauce.
- Green Enchiladas: Use green salsa instead of tomato sauce and add 1 cup chopped spinach to the enchilada sauce.
Health Benefits of Chicken for Enchiladas
Chicken is a lean protein that provides essential nutrients, including:
- Protein for muscle growth and repair
- Vitamin B12 for energy production
- Niacin for skin and nerve health
- Selenium for antioxidant protection
Enchilada Night Made Easy
With our crock-pot chicken recipe, you can enjoy delicious enchiladas without the hassle of standing over the stove. Simply prep the ingredients, toss them in the slow cooker, and let the appliance do the work. By the time you’re ready to serve, you’ll have tender, flavorful chicken that will make your enchiladas a hit.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just thaw it completely before cooking.
Q: How long can I store the leftover chicken?
A: Store the shredded chicken in an airtight container in the refrigerator for up to 3 days.
Q: What other fillings can I use for my enchiladas?
A: You can use any fillings you like, such as beans, rice, vegetables, or cheese.
