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Slow cooker enchiladas

Slow cooker enchiladas on a sharing plate

Slow cooker enchiladas

Name: Slow cooker enchiladas
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 chicken thighs skinless and boneless; 150g frozen diced onions; 3 tsp frozen chopped garlic; 260g frozen sliced peppers; 200g can sweetcorn drained; 2 tbsp smoked paprika; 2 tsp chipotle paste; 2 tsp ground cumin; 250ml passata; 400g can black beans drained; 200g salsa; 8 tortilla wraps; 200g cheddar grated; soured cream, guacamole and salad

Suzanne Mulholland

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Serves 4

Easy

Prep: 20 mins

Cook: 6 hrs - 9 hrs

A star rating of 4 out of 5.15 ratingsRate

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Looking for the perfect Friday night fakeaway? We’ve got you covered with these easy slow cooker enchiladas, which you can prep for the freezer

Freezable

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

8 chicken thighs

skinless and boneless
150g frozen diced onions
3 tsp frozen chopped garlic
260g frozen sliced peppers
200g can sweetcorn

drained
2 tbsp smoked paprika
2 tsp chipotle paste
2 tsp ground cumin
250ml passata
400g can black beans

drained
200g salsa

To assemble

8 tortilla wraps
200g cheddar

grated

To serve

soured cream, guacamole and salad

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Nutrition: Per serving

kcal794
fat33g
saturates15g
carbs66g
sugars11g
fibre13g
protein51g
salt2.45g

Method

step 1

Put the chicken, onions, garlic, peppers, sweetcorn, paprika, chipotle paste, cumin, passata and beans in the slow cooker and mix well. Put the lid on and cook for 3 hrs on high or 6 hrs on low.
step 2

Once cooked, use two forks to shred the chicken and mix into the sauce. Season to taste and leave to cool slightly before assembling.
step 3

To assemble the enchiladas, lay the tortillas on a clean board. Using a slotted spoon, leaving as much liquid behind as possible, spoon the mixture between the tortillas and wrap them up like burritos. Will keep chilled for three days or frozen for up to three months (see tip).
step 4

Combine the leftover slow cooker sauce with the salsa, mixing well.
step 5

Lay the wrapped enchiladas in the slow cooker, spoon over the enchilada sauce and scatter over the cheese. Put the lid on and cook for 3 hrs on high or 6 hrs on low. Alternatively, heat the oven to 200C/180C fan/gas 6 and arrange the enchiladas in a large baking dish. Spoon over the enchilada sauce and scatter over the cheese. Cook for 15 mins until golden and bubbling. Serve with soured cream, guacamole and salad.

Recipe tip

Freezing tip
Wrap the enchiladas individually in foil then tip into a large, labelled freezer bag. Pour the enchilada sauce into a small bag and the cheese into another separate small bag, then slot the sauce and cheese inside the large bag with the enchiladas. If frozen, leave to fully defrost before cooking as directed in step 5.

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A star rating of 4 out of 5.15 ratings

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