Crock Pot Chicken Enchiladas

 

2 lb chicken thighs or breasts skinned and boneless

2 tsp paprika

2 tsp cumin

Kosher salt, to taste

2 tsp chili powder

6 garlic cloves, minced

2 red bell peppers

2 small red onions, diced

1 jalapeño, diced *optional

2-28 oz cans red enchilada sauce

2 cup black olives, sliced

15-20 corn tortillas, sliced

1 cup shredded cheese

Handful torn, fresh cilantro, chopped for garnish

 

Optional Toppings/Pairings

Mexican rice

Sour cream

Chopped tomatoes

Romain lettuce

Lime wedges, for squeezing

 

Set the slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion.

If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)

Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on.

Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it’s cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.

Once the cheese is melted, serve and enjoy your crock-pot enchiladas.