Slow Cooker Chicken Enchiladas

by - February 07, 2019

These moderate cooker chicken enchiladas might be one of the most straightforward formulas you'll ever make. You should simply turn on your simmering pot. Make appetizing layers by substituting entire wheat tortillas, destroyed chicken, fiery enchilada sauce, and melty cheddar. Three to four hours after the fact, you can appreciate a delightfully filling feast. You will have a hard time believing that it has under 300 calories and just 9 Weight Watchers Smart Points!

I adore utilizing the moderate cooker for this formula since it liberates me up to do different errands. While the enchiladas are cooking, I can go run a few errands, get the child's ball game, or head out to a motion picture. I should concede that I don't generally have room schedule-wise (and now and again I'm not understanding enough to pause). You can generally heat the enchiladas in a 375 degree F broiler for around 30 minutes. Utilize a 13×9 goulash dish (and spread a dainty layer of enchilada sauce on the base to shield the tortillas from staying). When everything is pleasant and bubbly, they're prepared to serve!

You can utilize any remaining destroyed chicken you have available for these moderate cooker chicken enchiladas. In the event that you have room schedule-wise, we like utilizing skin-on, bone-in chicken bosoms to make it new. You'll evacuate the skin before you shred them – so don't stress over any additional fat there. Utilizing this kind of chicken bosom truly results in the juiciest chicken. You can totally utilize boneless skinless chicken bosoms if that is everything you can discover, yet do watch out for the cooking time so they don't dry out.

Don't hesitate to make things faster and less demanding by preparing the chicken bosoms ahead of time. They can be cooked a couple of days early and put away in the icebox until you're prepared to cook the enchiladas. It's a lot less demanding to shred the chicken when it's cooler, and you'll likewise abstain from consuming your fingers.

It may be cleaner to shred the chicken with a fork, yet it's interminably simpler to shred them with your fingers. In the wake of washing your hands, utilize your pointer and thumb to pull the chicken off the bone. At that point, you can shred the pieces into long strands. You can keep away from all the wreckage out and out by cleaving the chicken into chomp measured 3D squares, yet the surface of the moderate cooker chicken enchiladas will be distinctive with slashed chicken.

At long last, an expression of alert about the seasonings. You may believe that one teaspoon isn't a great deal of cumin, yet it packs an amazing punch. It has an extremely solid flavor that can turn out to be harsh in the event that you utilize excessively. In this way, ensure you go simple on the cumin and stew powders – one teaspoon of each is just about impeccable!

This is one of those formulas that individuals end up making, over and over, so don't be astounded if this turns into a standard to your supper revolution. The entire family will love it – even the fastidious eaters. You likewise may find that individuals need the formula, so be set up to share! To make this a completely total feast, serve the enchiladas with this Skinny Mexican Rice.

  • 2 large chicken breast filets with skin (remove skin before adding to enchiladas)
  • 1 (16 ounce) jar red enchilada sauce (no sugar added)
  • 1 (4 ounce) can jalapenos, optional green chiles
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, reduced fat
  • 1 (8 oz.) container sour cream, fat free
  • 6 medium whole grain tortillas, (corn tortillas are not recommended as they tend to fall apart)

  1. Preheat oven to 350 degrees. Place chicken breasts in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 35-45 minutes. Remove skin and discard. Shred chicken or cut into bite-sized cubes.
  2. In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
  3. Next Step ...

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