Imported from the web

Slow Cooker Chicken Enchiladas With Melted Cheese

Name: Slow Cooker Chicken Enchiladas With Melted Cheese
Prep time: 15 min
Cook time: 380 min
Total time: 395 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 chicken breasts (large, approx. 700g in total); 700 g passata sauce; 2 tbsp tomato paste; 400 g canned kidney beans (drained & rinsed (or use black beans or mixed beans)); 1 red capsicum (small, cut into thin strips); 1 red onion (small, sliced); 200 g cherry tomatoes (halved or quartered); 3 tbsp Mexican spice blend; 400 g canned corn (drained); sea salt (to taste); cracked black pepper (to taste); 6 tortillas (cut into thick strips); 1.5 cup tasty cheese (grated (1–2 cups))

Recipe by Alex

Imported by Ms McJane on SeeMeCook

A comforting, budget-friendly one-pot meal where chicken breasts are slow-cooked in a rich tomato and Mexican spice sauce before being shredded and baked with tortilla strips and melted cheese.

6 servings395 minMexican

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Ingredients

2 chicken breasts (large, approx. 700g in total)
700 g passata sauce
2 tbsp tomato paste
400 g canned kidney beans (drained & rinsed (or use black beans or mixed beans))
1 red capsicum (small, cut into thin strips)
1 red onion (small, sliced)
200 g cherry tomatoes (halved or quartered)
3 tbsp Mexican spice blend
400 g canned corn (drained)
sea salt (to taste)
cracked black pepper (to taste)
6 tortillas (cut into thick strips)
1.5 cup tasty cheese (grated (1–2 cups))

Steps

1
Place the chicken breasts in your slow cooker.
2
Top the chicken with the passata, tomato paste, drained kidney beans, red capsicum strips, sliced red onion, halved cherry tomatoes, and Mexican spice blend.
3
Place the lid on the slow cooker and cook on high for 6 hours. You can check after 4–5 hours and add 1 cup of water or stock if the liquid has evaporated too much.
4
Preheat the oven to 200°C conventional (180°C fan-forced).
5
If your slow cooker bowl isn't ovenproof, transfer the contents of the slow cooker to a large baking dish.
6
Shred the cooked chicken breasts using two forks directly in the sauce.
7
Stir through the drained corn and season well with sea salt and cracked black pepper.
8
Add the tortilla strips and use a large spoon to push them down under the sauce so they are well coated.
9
Sprinkle the grated tasty cheese over the top.
10
Bake for about 20 minutes, until the cheese has melted and everything is warmed through.
11
Optional: Serve with a fresh tomato salsa and some shredded lettuce.

Notes

Optional serving suggestion: Serve with a fresh tomato salsa and some shredded lettuce. If the sauce looks too dry during slow cooking, add a cup of water or stock. Ensure your slow cooker bowl is oven-safe before putting it in the oven; otherwise, use a separate baking dish.