Hooray for crockpots! I’m in love with mine. Calvin and I get up in the morning together while Ceth’s at school and I love spending our little fifteen minutes making dinner together in the slow cooker. He loves it too. He’s six months so he “technically” doesn’t say he loves it but I know he does…I plan on making him my little cooking buddy for as long as I can. He’s my little good luck charm in life. When I didn’t have a baby I would boil the chicken, wait till it falls apart, then add the spices and flavoring and put it together. What a hassle. And seriously WAY less flavor. That’s one long way to do it. This is going to be quicker and more flavorful so baby or not- just do it my way. I don’t say that in a condescending tone, I swear.
I love enchiladas because if you would like you can simply dump the chicken in the crockpot with salsa, wait till it falls apart, and throw it in with some cheese in a tortilla later on. It’s a pretty quick meal that you can play around with. But let me tell you a story…A couple years ago I was at my MIL’s house, Carol, when she made her enchiladas. I probably ate like two pounds of it. I had never had enchiladas with beans, rice, or onions, and the other delicious ingredients she threw in there. She has four boys and they really know how to eat so what’s a momma got to do? She feeds them well. The rice and beans go a long way. Now, one of her boys is my husband and he still, really, knows how to eat. I am totally sold now. If you have just ten extra minutes, do it. It’s so worth it. I guess that’s the end of my story. Inspiring, right?
Four hours later…
Happy dance! Mine shredded within three hours but it soaked up all of the juices in about 4 hours and that’s when it’s the most flavorful. It’ll probably vary depending on your crockpot.
Cilantro! If I sound enthusiastic about this post, it’s because I am. You’ve got to remember the cilantro. It’s just the cherry on top.
So it probably takes 5-10 minutes to put the chicken, onions, and spices in the crockpot. Once they’re cooked putting them together probably takes 15 minutes. I don’t think that’s too bad for a 9×13 delicious pan of filling enchiladas. I cooked my rice in my rice cooker while the chicken was cooking. I spread my salsa sauce on the bottom in a good layer then started piling the toppings on. I started with the rice, added some sauce to it, put the beans on, added the chicken, and lastly the cheese. Roll up the tortilla and start on the next one till your pan is full and your fillings are gone.
Pop them in the oven at 350 degrees for twenty minutes and you’ve got yourself dinner. And dinner for the next day. Leftovers.. mmmm. (No, I’m not being sarcastic. I freaking love leftovers.)
As always, have fun with it! Look in your fridge and pantry and see what you can add or if you’re missing ingredients try to substitute them with what you have on hand.
Salsa Verde Enchiladas:
- 4-5 bigger chicken breasts
- 1 small can diced green chilis
- 2 TBSP chicken bouillon
- 1/4 t paprika
- 1 T chili powder
- 1/4 t garlic salt
- 1/2 T cumin
- 1/2 onion
- 1 t brown sugar
Combine all these ingredients into your slow cooker. Put it on high for 4 hours or low for 8. (Times can vary depending on your crockpot.) Your chicken should fall apart with a little helping hand from a fork. Next, start getting your assembly line of ingredients you want in your enchiladas.
Make your sauce:
- 1/2 cup sour cream
- 1 2/3 cup of salsa verde
Mix and pour a layer into the bottom of a 9×13 pan. Get your tortillas and put in your rice, a spoonful of sauce, chicken, beans, and cheese. Roll up and start on the next one. Here are the quantities I used:
- 2 cups cooked rice
- 1 can of black beans
- 2 cups of cheese
Once you have filled up your pan pour the remaining sauce over the enchiladas and inbetween them. Sprinkle the remaining cheese over them and put them in the oven for 15 minutes at 375. Once they’re all crisp and warmed, top with as much cilantro as you
can. want. 🙂
Thanks for reading!