Slow Cooker Chicken Enchiladas

By Tanya Leckie

Friends…if you could only try one new recipe for the rest of your life….

THIS IS THE ONE!

You’ll be making it on REPEAT and sharing it with friends. It’s THAT good! And plug that slow cooker in out on the porch if the weather is hot! ☺

The SAUCE:

1 Tbsp great quality olive oil

1 Tbsp. chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp ground cinnamon

1/8 tsp cayenne pepper

2 tsp chopped chipotle in adobo; the kind in a jar (or 1 chipotle in adobo if they’re whole)

3/4 c great quality chicken broth

15 ounces tomato sauce

3 Tbsp plain flour OR 3 Tbsp brown rice flour if you want it to be gluten-free

Instructions:

Combine ingredients in a medium saucepan and cook over medium-low heat

until it boils; reduce to a simmer and cook about 5 minutes. This makes about 3 cups

of sauce, so set aside 2 cups for this recipe and store the other 1 cup in a labeled jar

and refrigerate or freeze it for later.

The ENCHILADAS:

1 pound (more or less) boneless skinless chicken (breast or thigh meat works well)

1 Tbsp great quality olive oil

1 c chopped onion

2 garlic cloves, minced (or 1 1/2 tsp pre-minced fresh garlic)

1 tsp ground cumin

1 tsp salt

2 c enchilada sauce (that you just made from the recipe above)

15-ounce can black beans, drained

1/4 c. chicken broth

Instructions:

Pour oil in the slow cooker then add onions, garlic, cumin, salt, enchilada sauce, beans

and broth; stir well and nestle chicken pieces down into the mixture. Cover with

lid and set slow cooker to LOW and cook for 6-7 hours OR set slow cooker to HIGH

and cook for 3-4 hours. At the point where the cooking will be complete in another

30 minutes, stir with a fork to shred the chicken then add the following ingredients

and stir them in.

1/2 c sour cream

6-8 corn tortillas, cut into strips or small

squares

4 ounces Monterey Jack or Colby Jack

cheese, shredded (but not pre-shredded)

1 c frozen super sweet corn (*favorite:

Trader Joe’s Organic Super Sweet frozen

corn)

Once it’s completely hot throughout,

unplug the slow cooker and serve with the

following toppings.

Serves six nicely. Enjoy!

The TOPPINGS:

Fresh cilantro, diced, especially

the stems (which is where most of

the flavor is)

Fresh jalapenos, seeded and

sliced

Avocado slices

Additional shredded cheese

Options:

cream to drizzle on top of baked rice to serve this over

* This recipe was adapted from one presented in the YouTube channel

FEEDING THE BYRDS.