Slow-Cooker Chicken Enchiladas | America's Test Kitchen
Making enchiladas can sometimes be a laborious process. Enter: the slow cooker.
Keywords
- Mexican
- Slow Cooker
- Latin America & Caribbean
- Poultry
- Chicken
- Main Courses
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.americastestkitchen.com.
Ingredients
- 1 onion, chopped fine
- 1/4 cup vegetable oil
- 3 tablespoons chili powder
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 (15-ounce) can tomato sauce
- 2 teaspoons sugar
- 1 pound boneless, skinless chicken thighs, trimmed
- Salt and pepper
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 1/2 cup minced fresh cilantro
- 1/4 cup jarred jalapeños, chopped
- 1 tablespoon lime juice
- 12 (6-inch) corn tortillas
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