Slow-Cooker Enchiladas Recipe
This slow-cooker enchiladas recipe makes two pans of yummy chicken or vegetarian enchiladas, so you can make lots to store or cook one pan for dinner and freeze the second.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.motherearthliving.com.
Cooking tools:
- Slow cooker
- Baking dish
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Oven
- Aluminum foil
- Plastic wrap
Ingredients
- 2 medium onions, roughly chopped
- 2 to 4 sweet and hot peppers, seeded and roughly chopped
- 1 head garlic, peeled and roughly chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons Mexican oregano
- 1 teaspoon cayenne
- Salt
- freshly ground black pepper
- 1 whole chicken*
- 2 cups cheddar or Monterey Jack cheese, divided
- About 20 small whole-grain tortillas
- 2 cups Rancheros Sauce, or store-bought enchilada sauce
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