Slow Cooker Chicken Verde Enchilada
Slow Cooker Chicken Verde Enchilada might be just the Mexican recipe you are searching for. This recipe makes 8 servings with 848 calories, 44g of protein, and 54g of fat each. For $3.19 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up garlic, chicken, tsp chili powder, and a few other things to make it today. 1 person were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 73%. Try Slow Cooker Salsa Verde Chicken, Slow Cooker Chicken Chile Verde, and Slow Cooker Chicken Chile Verde for similar recipes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
8
Ingredients
Original recipe (8 servings) → 8 servings
- •4 avocados
- •4 lb chicken
- •1 tsp chili powder
- •1 cup cilantro
- •1 tsp cumin
- •18 flour tortillas
- •6 cloves garlic
- •1 tsp garlic powder
- •2 tsp garlic powder
- •2 tsp ground coriander
- •3 jalapenos
- •3 juice of lime
- •1 cup nonfat greek yogurt
- •1 onion
- •2 tsp onion powder
- •1 tsp pepper
- •2 tsp pepper
- •1.8 cups cheddar cheese
- •2 cups mexican blend cheese
- •9 tomatillos
- •1 cup water
Directions
Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.
Sprinkle all of the spices over the chicken.
Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later.
Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through.Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth.
Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
Place the chicken back in the slow cooker.
Pour the sauce over the chicken and mix until evenly distributed.Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about cup of chicken mixture in tortilla.
Sprinkle 1 TBSP of Cheddar Cheese on top of chicken.
Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.Make the sauce.
Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.
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