Crock Pot Chipotle Chicken Enchiladas

Crock Pot Enchiladas

If there’s one thing I love, it’s a good theme party. My birthdays over the past few years have ranged from a glittery glam rock bash, a mandatory masquerade, and a Roaring Twenties 22nd – complete with bathtub (cooler) gin (& tonic). But of course, the themes don’t stop at birthdays. New Years Motown night? Check. Ultra-American, Red-White-And-Blue Fourth of July shindigs? Check. If there’s an excuse to dress up, cook in theme, and designate a signature cocktail, I’m there – and what better holiday to celebrate with margaritas, tacos and guacamole than Cinco de Mayo?

Crock Pot Enchiladas

Crock Pot Salsa Chicken
(makes about 16 enchiladas – 2 batches)

1 lb chicken breast
1 8 oz can black beans
1 8 oz can corn
16 oz chunky salsa
4 tbsp taco seasoning

Chicken Enchiladas

16 oz tomato sauce
1 tbsp olive oil
1/4 cup chicken stock
2 tbsp chipotle in adobo sauce
3 tbsp chili powder
1 tbsp cumin
1/2 yellow onion, diced
2 cloves garlic, chopped
16 flour tortillas
1/4 wheel Cotija cheese, crumbled
shredded Mexican cheese
4 oz chopped olives
1 avocado, sliced
4 green onions, thinly sliced
sour cream, to serve

Once again, the crock pot saved the day! This is so, so easy. Just combine all the ingredients in your crock pot and cook on low for 6-8 hours. Then all you have to do is shred the chicken breast and set aside for enchiladas.

Crock Pot Chicken Enchiladas

Preheat your oven to 350˚. If you’re having guests over, you can make the enchilada sauce ahead of time, or even while your chicken is cooking – so all you have to do is assemble the enchiladas before people arrive.

Heat up olive oil in a medium skillet over medium-high heat. Add in onion and cook for 5 minutes, until it starts to brown. Stir in garlic, chili powder, and cumin and cook for 1 minute. Turn up the heat to high and add in tomato sauce, chipotle in adobo, and chicken broth. Bring to a boil, then turn down heat and let the sauce simmer for about 15 minutes. Season with salt and pepper to taste. (You can store the sauce in the fridge for about a week, or in the freezer for 1-2 months!)

Crock Pot Chicken Enchiladas

After that, it’s really just a matter of putting the enchiladas together. Fill your tortillas with a couple of spoonfuls of chicken mixture, top with Mexican cheese, and place folded side down in a prepared baking dish. cover with sauce and bake for 10-15 minutes, until enchiladas are warm and cooked through. Sprinkle with olives, green onions, avocado, sour cream, and Cotija cheese, and you’re done!

These enchiladas are great for a casual meal, a dinner party, or a big Cinco de Mayo soirée! I’ll be throwing one of my own this weekend. Keep an eye out for tacos, margaritas, and more Mexican fare in honor of yet another cultural holiday that we’ve commandeered to eat, drink, and be merry. Cheers!

Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas



Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply