Dinner for 8

Slow Cooker Chicken Enchiladas

Name: Slow Cooker Chicken Enchiladas
Total time: 260 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1/2 cup onion; 1 tbsp garlic; 1 cup fire-roasted tomatoes; 6 tbsp salsa; 1/2 tsp chili powder; 1/4 tsp cumin; 1/4 tsp paprika; 1/4 tsp crushed red pepper flakes (optional); salt and pepper; 2 cups shredded chicken breast; 1/2 cup corn kernels; 8 8-inch whole wheat flour tortillas; 1 1/2 cups red enchilada sauce; 1 cup cheddar cheese; cilantro (optional)

Cook seasoned chicken and corn in tomato sauce, roll the filling in tortillas, and melt cheddar in a slow cooker.

$0.90per serving $

260 minstart to table

8servings

Mexican Budget Family Dinners Slow cooker

Ingredients

1 tbsp olive oil
1/2 cup onion
1 tbsp garlic
1 cup fire-roasted tomatoes
6 tbsp salsa
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp crushed red pepper flakes (optional)
salt and pepper
2 cups shredded chicken breast
1/2 cup corn kernels
8 8-inch whole wheat flour tortillas
1 1/2 cups red enchilada sauce
1 cup cheddar cheese
cilantro (optional)

Steps

Heat olive oil in a skillet over medium heat for 1 minute.
Cook onion and garlic in the skillet for 5 minutes, stirring often.
Stir in tomatoes, salsa, chili powder, cumin, paprika, pepper flakes, salt, and pepper, then cook for 5 minutes.
Transfer the sauce to a 5-quart slow cooker, add chicken and corn, and cook on low for 3 hours 40 minutes.
Check that the thickest part of the poultry reaches 165 F before serving.
Fill the tortillas with the chicken mixture, arrange them in the slow cooker, cover with enchilada sauce and cheddar, and cook on low for 25 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.