For more streamlined chicken enchiladas, use a slow cooker


Hen enchiladas provide a wealthy and complicated mixture of flavors and textures, however conventional cooking strategies could be tedious.

We needed a extra streamlined recipe for hen enchiladas_one that utilized our gradual cooker to make the filling and that enabled the enchiladas to be rapidly assembled and completed within the oven.

First we created a easy however flavorful purple chile sauce with onion, garlic, spices, and tomato sauce, then braised hen thighs straight within the sauce, which each enhanced the flavour of the sauce and ensured moist, flavorful meat for our enchilada filling.

Monterey Jack cheese complemented the wealthy filling properly, whereas canned jalapenos and recent cilantro rounded out the flavors and offered tang and brightness. When it got here time for meeting, we brushed the tortillas with oil and microwaved them to make them pliable.

After experimenting with oven temperatures and occasions, we discovered that baking the assembled enchiladas coated for 15 minutes in a 450 F oven resulted in completely melted cheese, and the perimeters of the tortillas didn’t dry out within the course of.

Serve with bitter cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges.


Servings: 4-6

Cooking time: Four to five hours on low

Gradual cooker dimension: Four to 7 quarts

1 onion, chopped positive

1/Four cup vegetable oil

Three tablespoons chili powder

Three garlic cloves, minced

2 teaspoons floor coriander

2 teaspoons floor cumin

1 (15-ounce) can tomato sauce

2 teaspoons sugar

1 pound boneless, skinless hen thighs, trimmed

Salt and pepper

eight ounces Monterey Jack cheese, shredded (2 cups)

1/2 cup minced recent cilantro

1/Four cup jarred jalapenos, chopped

1 tablespoon lime juice

12 (6-inch) corn tortillas

Microwave onion, 2 tablespoons oil, chili powder, garlic, coriander, and cumin in bowl, stirring sometimes, till onions are softened, about 5 minutes; switch to gradual cooker. Stir in tomato sauce and sugar. Season hen with pepper and nestle into gradual cooker. Cowl and prepare dinner till hen is tender, Four to five hours on low.

Switch hen to slicing board, let cool barely, then shred into bite-size items utilizing 2 forks. Mix hen, 3/Four cup sauce, 1 1/2 cups Monterey Jack, cilantro, jalapenos, and lime juice in bowl. Season with salt and pepper to style.

Alter oven rack to center place and warmth oven to 450 F. Unfold 3/Four cup sauce over backside of 13-by-9-inch baking dish. Brush either side of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave till heat and pliable, about 1 minute.

Working with 1 heat tortilla at a time, unfold 1/Three cup hen filling throughout heart of tortilla. Roll tortilla tightly round filling and place seam facet down in baking dish; prepare enchiladas in 2 columns throughout width of dish.

Pour remaining sauce over enchiladas to cowl utterly and sprinkle with remaining 1/2 cup Monterey Jack. Cowl dish tightly with greased aluminum foil. Bake till enchiladas are heated by means of and cheese is melted, 15 to 20 minutes. Let cool for five minutes earlier than serving.


Diet data per serving: 460 energy; 227 energy from fats; 25 g fats (9 g saturated; zero g trans fat); 105 mg ldl cholesterol; 1014 mg sodium; 30 g carbohydrate; 5 g fiber; 5 g sugar; 28 g protein.


For extra recipes, cooking suggestions and ingredient and product critiques, go to Discover extra recipes like Hen Enchiladas in “The Full Gradual Cooker .”


America’s Take a look at Kitchen offered this text to The Related Press.

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