Enchiladas in a slow cooker
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A chicken enchilada can be complemented by a bean enchilada; these two varieties combine red and green, like the Mexican flag. Place the tortillas back to back, like tacos, with a foil divider between them. This simple setup allows you to cook two enchiladas at once. First, spread the tortillas with the spread, then add the filling, and while you wait, chop fresh vegetables for the salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Spread for flatbreads
- 250 g of cream cheese, room temperature
- 2 tsp ground cumin
- 16 corn tortillas
- Hot sauce for filing
- Special equipment: a 5-liter multicooker and aluminum foil
Green Enchilada
- 300 g green enchilada sauce
- 1 can (400g) black beans, drained and rinsed
- 1 can (400 g) corn kernels, drained
- 250 gr. grated cheese
- 1 tbsp. salsa verde sauce, plus for filing
- Chopped cilantro for serving
- Avocado slices for serving
Red Enchilada
- 300 gr. red enchilada sauce
- 2 cups cooked chicken breast, cut into 2.5cm cubes.
- 1 tbsp. tomato salsa, plus for filing
- 250 g grated sharp cheddar
We recommend
Recipes with similar ingredients: tortilla, chicken breasts, black beans, corn, salsa sauce, tomato sauce, curd cheese, cumin
Cooking the dish according to the recipe:
- Fold a large sheet of foil in half and place it vertically in the center of the slow cooker, creating a divider that divides the container into two halves. Make sure the foil is securely in place.
In a medium bowl, whisk together the cream cheese and cumin until smooth. - Green EnchiladaPlace two tortillas in the bottom of one of the slow cooker compartments, overlapping each other. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then top with 1/4 of the green enchilada sauce. Add 1/3 of the black beans, 1/3 of the corn, and 1/4 cup of the cheese. Repeat 2 more times and top with 2 more tortillas. Drizzle with the remaining green sauce and sprinkle with cheese.
- Red EnchiladaPlace 2 tortillas in the bottom of the empty compartment of the slow cooker, overlapping each other. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then drizzle with 1/4 of the red enchilada sauce. Add 1/3 of the chicken and 1/4 cup of cheddar. Repeat 2 more times and top with the last 2 tortillas. Top with the remaining sauce, removing only the tomato pieces, and sprinkle with cheddar.
- Close the slow cooker and cook on low for 4-6 hours, until the cheese is melted and bubbling, the filling is heated through, and the edges of the tortillas are crispy.
- Serve green enchiladas with salsa verde, cilantro, and avocado. Serve red enchiladas with tomato salsa and hot sauce, if desired.
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