Mondo Enchiladas
I love this slow cooker recipe, as it can be used as a foundation for so many different mexican meals.
Slow Cooker Mexican Chicken
Ingredients:
4 chicken breasts
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons apple cider vinegar
2 tablespoons ancho chili powder
2 tablespoons cumin
4 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
1 tablespoon fresh cilantro, chopped
Salt and freshly ground black pepper
4 chicken breasts
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons apple cider vinegar
2 tablespoons ancho chili powder
2 tablespoons cumin
4 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
1 tablespoon fresh cilantro, chopped
Salt and freshly ground black pepper
Directions:
Place all ingredients in the slow cooker and simmer on low for 8 hours or high for 4 hours. Once cooked, shred the chicken and mix back into the simmer sauce.
Place all ingredients in the slow cooker and simmer on low for 8 hours or high for 4 hours. Once cooked, shred the chicken and mix back into the simmer sauce.
Enchiladas - these are made "Mondo" by the inclusion of beans, rice and corn.
2 cups salsa
10 Tortillas shells
1 cup refried beans
slow cooker mexican chicken
2 cups cooked spanish rice
1 cup cooked mexican corn (I use canned fiesta corn)
2 cups shredded tex-mex cheese
1/3 cup simmer sauce
Preheat oven to 350 F. Pour 1 cup of the salsa in a line down the center of the bottom of a large 9 x 12 baking dish. Assemble the enchiladas by putting 1 tbs beans, 2 tbs chicken and 2 tbs of rice/corn mixture into the bottom 1/3 of a tortilla, then roll it up like a cigar. Place the filled tortilla, seam side down, across the strip of salsa. Repeat with remaining tortillas. Top the enchiladas with remaining cup of salsa, spread cheese over top and add the simmer sauce to the bottom of the dish. Bake in the oven for 30 min. Serve with salsa, sour cream, shredded lettuce, fresh lime wedges or any other mexican toppings you prefer.
2 cups salsa
10 Tortillas shells
1 cup refried beans
slow cooker mexican chicken
2 cups cooked spanish rice
1 cup cooked mexican corn (I use canned fiesta corn)
2 cups shredded tex-mex cheese
1/3 cup simmer sauce
Preheat oven to 350 F. Pour 1 cup of the salsa in a line down the center of the bottom of a large 9 x 12 baking dish. Assemble the enchiladas by putting 1 tbs beans, 2 tbs chicken and 2 tbs of rice/corn mixture into the bottom 1/3 of a tortilla, then roll it up like a cigar. Place the filled tortilla, seam side down, across the strip of salsa. Repeat with remaining tortillas. Top the enchiladas with remaining cup of salsa, spread cheese over top and add the simmer sauce to the bottom of the dish. Bake in the oven for 30 min. Serve with salsa, sour cream, shredded lettuce, fresh lime wedges or any other mexican toppings you prefer.
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