Slow-Cooker Enchiladas Two Ways

2014-12-09
  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 30m
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Ingredients

  • One 8-ounce package cream cheese, at room temperature
  • 2 teaspoons ground cumin
  • 16 corn tortillas
  • One 10-ounce can green enchilada sauce
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can whole corn kernels, drained
  • 8 ounces pepper jack cheese, grated
  • 1 cup salsa verde, plus more for serving
  • Chopped fresh cilantro, for serving
  • Sliced avocado, for serving
  • One 10-ounce can red enchilada sauce
  • 2 cups cooked chicken breast, cut into 1-inch cubes
  • 1 cup red salsa, plus more for serving
  • 8 ounces sharp Cheddar, grated
  • Hot sauce, for serving

Method

Step 1

Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.

Step 2

Mix the cream cheese and cumin in a medium bowl until smooth and combined. 

Step 3

For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese. 

Step 4

For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar. 

Step 5

Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours. 

Step 6

Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired. 

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