Happy Friday! I’m thinkin’ it’s gonna be a slow cooker weekend. Enjoy your weekend! Crock Pot Chicken Enchiladas 2 lb chicken thighs or breasts skinned and boneless2 tsp paprika2 tsp cuminKosher salt, to taste2 tsp chili powder6 garlic cloves, minced2 red bell peppers2 small red onions, diced1 jalapeño, diced *optional2-28 oz cans red enchilada sauce2 cup black olives, sliced15-20 corn tortillas, sliced1 cup shredded cheeseHandful torn, fresh cilantro, chopped for garnish Optional Toppings/PairingsMexican riceSour creamChopped tomatoesRomain lettuceLime 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.Crock Pot Chicken Enchiladas
Happy Friday! I’m thinkin’ it’s gonna be a slow cooker weekend. Enjoy your weekend! Crock Pot Chicken Enchiladas 2 lb chicken thighs or breasts skinned and boneless2 tsp paprika2 tsp cuminKosher salt, to taste2 tsp chili powder6 garlic cloves, minced2 red bell peppers2 small red onions, diced1 jalapeño, diced *optional2-28 oz cans red enchilada sauce2 cup black olives, sliced15-20 corn tortillas, sliced1 cup shredded cheeseHandful torn, fresh cilantro, chopped for garnish Optional Toppings/PairingsMexican riceSour creamChopped tomatoesRomain lettuceLime 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.