Chicken Enchiladas
A spicy chicken enchilada casserole dish. Perfect for a family dinner.
Servings: 5 people
Equipment
- 1 crock pot
- 1 casserole pan
- 1 bowl or sauce pan
- 1 medium bowl
- 2 forks or large utensils (For shredding the chicken)
- 1 oven
Ingredients
- 1 can diced tomato's and green onions (10oz can)
- 1 can chipotles peppers in adobo sauce (7oz can)
- 1 can Green Chile Enchilada Sauce
- 1 can Black Beans
- 6 medium pieces Chicken breast
- roughly 18 corn tortillas (you can use flour if you wish)
- salt
- pepper
- 1 to 2 tbsp minced garlic
Instructions
- Plug in your crock pot and pour the can of diced tomatoes and green chilies and the can of chipotles peppers in.
- Add a few shakes of salt and pepper and one or two tbsp of minced garlic if you would like.
- Mix it all together and then add the chicken breasts and mix again until the chicken is completely covered.
- Put the lid on and turn the crock pot to medium heat. Cook for several hours or until the chicken is completely cooked. I cooked mine on medium heat for six hours but generally chicken is completely cooked after about ten to twenty minutes depending on the amount of chicken. If you want the flavor to be stronger, I highly recommend letting it cook slowly for several hours.
- Preheat the oven to 350.
- Once the chicken is cooked, move the chicken to a bowl or pan (if you would like to keep everything heated on low heat) and shred the chicken using two forks or whatever kitchen utensil you have that will pull the chicken apart. If you would like, you can also shred the chipotle peppers as well.
- Add the rest of the chipotle peppers and green chili mix and the black beans to the chicken. Mix together thoroughly.
- Pour the can of enchilada sauce into a bowl and dip each tortilla into it as you layer the pan. Make sure to cover as much of the tortilla as you can. You can spoon the sauce onto the tortillas if you wish but it wont cover as much and therefore might be more dry.
- Place a layer of tortillas at the bottom of the casserole pan.
- Spoon a layer of the chicken and bean mix and spread evenly over the tortillas. If you would like you can add cheese on top.
- Add another layer of tortillas and repeat until you have reached the top of the pan. It took me two layers of chicken and three of tortillas. Make sure the top is of tortillas.
- Pour the rest or as much of the enchilada sauce over the top as you would like. You can add some of the leftover juice from the chicken and peppers cooking as well.
- Cover the top with as much cheese as you would like and place the pan into the oven.
- Leave in the oven until the cheese is melted and the casserole is warm throughout. This will take about ten to twenty minutes depending on if you shredded the chicken in a bowl or in a pan on the stove.
- Serve and enjoy.
Notes
Slow cooking the chicken is up to your preference. I cooked mine for six hours but you can easily go for one hour. I listed the cooking time as 3 hours as an average "meet in the middle" time.