Tuesday, April 17, 2012

*Semi Slow Cooker Lite* Chicken Enchiladas

Maybe I should start by professing my absolute love for Mexican food
As an Angelino since birth {and therefore close enough to the border to embrace and love it...?...not sure how this qualifies me but we're going with it},
I can confidently say that I could eat Mexican food every day of my life and never get sick of it

Hubby, on the other hand, isn't quite the fan
But I've turned that 'tude around with these absolutely spectacular semi-slow cooker enchiladas
Which has earned it's place as one of our very favorite recipes
{Thanks to this recipe from the incredible Pinch of Yum}
The kicker?
It's pretty darn healthy too!


*Semi Slow Cooker Lite* Chicken Enchiladas

Ingredients
3 chicken breasts
1 can black beans
1 can corn
1 can salsa
1 packet taco seasoning
1 pack taco sized corn tortillas
1 cup shredded cheddar

Optional Toppings
Guacamole
Sour cream
Cilantro

Ok, so this starts off as an awesome twist on salsa chicken and then takes off from there.
Pour a touch of the salsa in the bottom of the pan to cover.
Throw the chicken on top and then pour the rest of the salsa over it.


Open and drain the corn and black beans, and then add those too.


Dump the taco seasoning on top and stir it up.


Turn the pot to low and cook for 6-8 hours.
If you're planning to be gone for longer than this, you can add 1/4 of a cup of water to make sure nothing dries out.


Come back, shred it up, and get ready for the next step.


At this point, spray your pyrex with nonstick and preheat the oven to 400 degrees.

The brilliant Lindsey over at Pinch of Yum reminded me to pop the tortillas in the micro, 3 at a time, before attempting this.
Do it for 25 - 30 seconds.  Any more than that will leave you with burnt hands, but any less will leave you with crackly tortillas.


Spoon a clump of chicken mix into each tortilla, give it a little roll, and pop it {seam side down} into your pyrex.
Annnnd repeat.


I decided to spoon some of the yummy chicken/salsa/veggie juice over the top


And then sprinkle on the cheese.
And forget to take a picture until the pan is already in the oven.
That part is essential, or they just won't turn out right.
Fail.


Pop the pyrex in the oven and let it bake for about 15 minutes.


Take 'em out, slop some toppings on, and enjoy!
This made a ton of enchiladas, so we get to feast on them over and over again.
It could also be an awesome recipe if you're having guests over.


{Print Recipe}



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4 comments:

  1. I could go for these right about NOW! YUM!!

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  2. I will certainly give this recipe a try. **Helpful hint** When I make healthy enchiladas, I warm salt free chicken broth and soak each tortilla in it for 3-5 seconds just until it become slightly soft (not to soft or it will fall apart). Just do two or three at a time, fill, roll, repeat. The broth gives it a tender pretty end product as well as a richer flavor.

    ReplyDelete
  3. Never mind - found it.

    ReplyDelete

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