Easy Slow Cooker Enchiladas Recipe

I am often asked to create recipes based around a specific ingredient, it has become a challenge I am accustom to. But I have never taken on a real food challenge with multiple required ingredients. Until now. Rising to the Chopped At Home Challenge, I created Slow Cooker Enchiladas for my family using four required ingredients. And they were so good, everyone has voted them part of our taco Tuesday rotation.

This post is brought to you by Sargento. Learn more about how you can participate in the Chopped At Home Challenge below. 

For the challenge, I was asked to create a Mexican themed recipe using the following four ingredients: Sargento four Cheese Mexican Blend, chicken thighs, a poblano pepper and corn tortillas.

I admit. I was intimidated. I am not a big pepper fan and I had no idea what poblano pepper was. Google told me it was a mild pepper, so I went with it. And I am so glad I did, it gave the shredded chicken just the right flavor as it cooked all day in the slow cooker. The chicken was so moist and with just the right amount of flavor. My oldest would have been happy just to eat the chicken for dinner with no toppings, but turned into an enchilada, yum!

Slow Cooker Enchiladas Recipe

Ingredients

• 1 cup Sargento 4 Cheese Mexican Blend
• Chicken thighs
• 1 Poblano pepper
• Corn tortillas
• 28 oz can of sun roasted tomatoes (diced)
• 1 cup water
• 15 oz can of natural enchilada sauce

Directions

Remove seeds from poblano pepper and slice in long strips.

Combine chicken, pepper, tomatoes and water in slow cooker. (Liquid should just cover all of the chicken.) Cook on low for 8 hours.

Preheat oven to 350.

Drain chicken, tomatoes and peppers. Shred chicken. (Chicken will be so soft you can do this with the side of a wooden spoon!)

Fill corn tortillas with chicken tomatoes and peppers.

Place rolled tortillas in a well-greased 8×10 baking dish. Cover tortillas with enchilada sauce according to preference, I used 3/4 of the can. Cover everything with cheese.

Cover baking dish with foil and bake in the oven for 20 minutes.

Serve enchiladas topped with your choice of diced tomatoes, sliced avocado and sour cream to taste.

Print

Easy Slow Cooker Enchiladas Recipe

Ingredients

• 1 cup Sargento 4 Cheese Mexican Blend
• Chicken thighs
• 1  Poblano pepper
• Corn tortillas
• 28  oz can of sun roasted tomatoes diced
• 1 cup water
• 15  oz can of natural enchilada sauce 

Instructions

1. Remove seeds from poblano pepper and slice in long strips.
2. Combine chicken, pepper, tomatoes and water in slow cooker. (Liquid should just cover all of the chicken.) Cook on low for 8 hours.
3. Preheat oven to 350.
4. Drain chicken, tomatoes and peppers. Shred chicken. (Chicken will be so soft you can do this with the side of a wooden spoon!)
5. Fill corn tortillas with chicken tomatoes and peppers.
6. Place rolled tortillas in a well-greased 8x10 baking dish. Cover tortillas with enchilada sauce according to preference, I used 3/4 of the can. Cover everything with cheese.
7. Cover baking dish with foil and bake in the oven for 20 minutes.
8. Serve enchiladas topped with your choice of diced tomatoes, sliced avocado and sour cream to taste.

Chopped At Home Challenge

Through May 23, you can participate in Food Network’s Chopped At Home Challenge for a chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.

To enter the Chopped At Home Challenge you must create a dish using all of the required Chopped ingredients and following the theme.

Theme: Mexican

Chopped ingredients:

• Sargento Four Cheese Mexican Blend
• Corn tortillas
• Poblano peppers
• Chicken thighs

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.