Those Really Good Chicken Enchiladas! (Slow Cooker)

Those Really Good Chicken Enchiladas! (Slow Cooker)

Ingredients

  • 1 (28 oz.) can Mild Red Enchilada sauce
  • 1 (14.5 oz.) can Hunt's Diced Roasted garlic Tomatoes (undrained)
  • 1 (4.5 oz.) can chopped green chilies
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. garlic powder
  • 1 medium onion, chopped
  • 2 1/2 - 3 lbs. boneless skinless chicken breasts, I used 5 large ones/total weight was 2.85 lbs.
  • a little oil for tortillas
  • 12 - 16 soft tortillas (small fajita-sized), flour (or white corn)
  • 1 (16 oz.) can spicy refried beans
  • 3 cups mexican blend shredded cheese, I used Sargento's

Instructions

  • Into large oval crock pot, add first 8 ingredients. Stir to mix. Nestle in chicken breasts. Turn crock to high, place on lid, and slow cook for 5 1/2 - 6 hours, or until chicken pulls apart easily with 2 forks.
  • When chicken is done and tender, remove meat, one breast at a time to a small plate or 1/2 baking sheet, shred into small chunks with two forks, adding back to crock pot. When all are shredded, cover, and continue cooking for 30 more minutes.
  • While chicken is finishing up, "soft fry" flour tortillas* on a flat griddle pan with a little oil, placing between paper towel to keep warm as you go along.
  • With slotted spoon, remove chicken mixture to a medium-sized bowl. Pour some of the red sauce mixture into bottom of large, deep (sprayed) baking dish. (Just enough to lightly coat bottom of pan).
  • Spread a little refried beans on a tortilla, fill with chicken mixture, fold each side over, and place into baking dish seam side-down.
  • When all are filled and rolled, pour rest of rest sauce evenly over tops, smother with shredded cheese, and pop into preheated 350º F oven and bake for 30 minutes.
  • Serve hot, piled with toppings of choice. Really good with Mexican or Spanish Rice.

    • Notes

    To "Soft Fry" tortillas: I keep a small dish of oil next to the heated griddle. Paint a little oil onto the pan, and add a tortilla. Fry until poofed and very lightly golden browned, turn, repeat, then place between paper towels to keep soft, warm and pliable. Continue until all are done.
    Though I used flour tortillas for this, you could certainly also use soft white corn tortillas if you prefer. (I LOVE them, but the hubs, not so much). I'll work on him. ;)