I love this time of year! It’s crock pot season! For this recipe, I am going to cook the chicken in the slow cooker first. Why? Because I love cooking chicken in the slow cooker! It doesn’t take a ton of skill, and the chicken always comes out moist and flavorful! Which isn’t usually how I describe this meat. I typically cook chicken this way, and use for tacos or taco salad. But I was feeling frisky, and decided to make enchiladas…for the first time. I have always heard how time consuming and difficult they are to make. Well, I found it to be quite simple. Maybe I am not making them the traditional way, but who cares! They were a huge hit!!!
For the chicken, you want to cook this for at least 4-8 hours. I usually do 6 hours on low in the crock pot. I use chicken breast, that I rinse first. I then season with taco seasoning.
*I used to buy those packets of taco seasoning, but we are a big taco family, so I recently purchased a large 24oz taco seasoning from McCormick. It’s way more cost effective, and great to have on hand. If you don’t have taco seasoning, you can use cumin, chili powder, salt, pepper and garlic powder.
After you rinse and season the chicken, place in your crock pot. Julienne your bell pepper and onion. Then dice up the jalapeno, discarding the seeds. That’s where the heat lives! We are just using the jalapeno for flavor. Toss all of the veggies in the crock pot.
Using a blender or small food processor, blend your can of adobo chipotle peppers until smooth. Pour this mixture into crock pot. You can mix everything around a little bit, but not really necessary, as it will all come together. Place your lid on the crock pot and cook for at least 4 hours.
If you are only cooking for 4 hours; cook on high. If you are cooking for 6-8, cook on low.
Ok, once your house smells amazing and that timer has gone off, your chicken is ready to be shredded and rolled up! Take a fork and just start shredding the chicken in the crock pot. It should just fall apart. Mix all of the ingredients around, and lets start rolling!
This part can be a little messy. You will want to set up a little station. Heat up your tortillas in the microwave, on a paper towel, for 20 seconds. Flipping over half way through. Then place half of the enchilada sauce in a shallow dish for dipping. Have the crock pot next to the sauce bowl, a small bowl of corn, and then your casserole dish. Dip a tortilla in the sauce to lightly coat. Take a large spoonful of the chicken mixture, a small spoonful of corn, and roll up. Place the seam side down in the casserole dish. Repeat until the dish is filled.
Don’t over soak or over heat the tortillas. You just want them to bend easier so they don’t break when rolling.
Now, top with remaining enchilada sauce, cheese and olives. Place in oven and bake on 350 for 15-20 minutes. I like a little crunch on the edges, so I baked mine for about 20 minutes.
This recipe is not super saucy. If you like saucier enchiladas, you will need to fry the tortillas before rolling so they don’t become mushy.
Now top with cilantro, and serve with choice of side. Rice and beans is the obvious, and certainly delicious! A side salad would be a nice compliment, and don’t forget the wine! A crisp Vino Verde would go very well with these smoky enchiladas!