Shredded Tex-Mex Crock Pot Chicken and little freshly shredded Monterey Jack cheese. I top mine with a can of Old El Paso mild enchilada sauce and more shredded Monterey Jack cheese. The shredded chicken requires minimum prep, then cooks all day in the crock pot. Once the chicken is cooked and tender, you shred it with a fork, add in a little of the juices to keep it moist, and it's ready to be turned into enchiladas, tacos, or anything you wish.
These enchiladas can be assembled and out of the oven in 30 minutes, so they're great for a busy week night. You can certainly make changes to these enchiladas to suit your preferences. I highly suggest starting out with the Shredded Tex-Mex Crock Pot Chicken as it's delicious and makes a lovely base for enchiladas. Feel free to make a homemade enchilada sauce or use your favorite store bought sauce to top your enchiladas. Use Monterey Jack cheese, Cheddar Jack, Pepper Jack, whatever your heart desires. We usually enjoy ours plain, but a little dollop of sour cream or guacamole certainly wouldn't hurt.
Shredded Tex-Mex Crock Pot Chicken
via Good Life Eats
3-4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
1 large onion, chopped
1 jalapeno, seeded and minced (I omit the jalapeno)
4 garlic cloves, minced
1 tablespoon olive oil
Heat the oil in a medium sized sauté pan. Add the onion and sauté for
5 minutes. Add the cumin, chili powder, coriander, paprika and garlic
and sauté two more minutes. Deglaze the pan with the chicken broth
making sure to scrape up any browned bits. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze
the lime on top, add the cilantro, jalapeno (if using), and pour the onion and
garlic mixture over top.
Cook on low for 3-5 hours, or until cooked through (different
crock-pots cook at varying heats) and tender. Remove chicken breasts
from the crock pot, shred and place in a bowl. Scoop out the onions and
add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
1 batch Shredded Tex-Mex Crock Pot Chicken
8 small flour tortillas (or corn tortillas, if that is your preference)
8 oz. shredded cheese (Monterey Jack, or other)
10 oz. can enchilada sauce (or equal amount homemade sauce)
Preheat your oven to 375 degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
Warm your tortillas in the microwave for 20-30 seconds, until pliable. Fill each tortillas with a generous amount of shredded chicken (maybe about half a cup, I just eyeball it), then top with a sprinkle of shredded cheese (again, just eyeball it). Roll up the enchilada tightly and place seam side down in the prepared dish. Repeat with remaining tortillas until all the chicken has been used. Top enchiladas with your sauce of choice, then sprinkle with the remaining cheese.
Bake in preheated oven for 20-25 minutes, until enchiladas are warmed through and cheese is bubbling. Let cool for a minute, then enjoy!