SLOW-COOKER ENCHILADAS
Seriously effortless!! The slow cooker does all the work. Place your chicken and bits/bins on in the morning (it takes 10 minutes) and head off to work, school drop-off or go about your day.
Really yummy for minimal effort, I’m a fan!!!
Serves 8 – 10
Ingredients:
4 chicken breasts
700g passata sauce
400g tinned cherry or crushed tomatoes
400g can black beans or kidney beans or mixed beans, drained and rinsed
1 small red capsicum, cut into thin strips
1 small yellow capsicum, cut into strips
1 small red onion, sliced
200g punnet cherry tomatoes, halved or quartered
3 tablespoons Mexican spice blend (see note)
400g canned corn kernals, drained
8 – 10 tortillas, cut into fat strips
1-2 cups tasty or Mexican blend or bake bland grated cheese
Sea salt & black pepper
Method:
Into a slow cooker, place the chicken breast. Then top with the passata, tinned tomatoes, tinned beans, red capsicum, yellow capsicum, red onion, cherry tomatoes and Mexican spice blend. Place the lid on and cook on high for 6 hours. You can check after 4-5 hours, add 1 cup of water or stock if the liquid has evaporated too much.
Preheat oven to 200 degrees Celsius.
Shred the chicken with forks. Add the tinned corn. Cut the tortillas into fat strips and add them to the slow cooker, use a large spoon to push them down under the sauce. Then sprinkle over the grated cheese and place in the oven for approx. 20 mins, until the cheese has melted and is colouring and everything is warmed through.
Serve with salsa, lettuce, guacamole!! Whatever you like!!!
Note: You can buy Mexican spice blends in any good food grocers/produce stores – most of the main supermarkets now have them too in sachets in the spice section (just look for ingredients such as paprika, cumin, oregano, onion, garlic etc etc)