Slow Cooker Chicken Verde Enchilada Recipe

Name: Slow Cooker Chicken Verde Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chicken breast thighs, bone in breasts, whatever you have; 3 jalapenos stem cut off; 9 tomatillos husks removed and cleaned; 1 onion quartered; 6 cloves garlic peeled; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons pepper; 1 teaspoon cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 1 cup water; 1 3/4 cups shredded cheddar cheese divided; 18 flour tortillas; 2 cups mexican blend cheese Shredded; 4 avocados; 1 cup nonfat plain greek yogurt; 3 limes Juiced; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 cup cilantro Chopped

Servings: persons

4 pounds chicken breast thighs, bone in breasts, whatever you have
3 jalapenos stem cut off
9 tomatillos husks removed and cleaned
1 onion quartered
6 cloves garlic peeled
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons pepper
1 teaspoon cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1 cup water
1 3/4 cups shredded cheddar cheese divided
18 flour tortillas
2 cups mexican blend cheese Shredded
4 avocados
1 cup nonfat plain greek yogurt
3 limes Juiced
1 teaspoon pepper
1 teaspoon garlic powder
1 cup cilantro Chopped

1
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.
2
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.
3
Place the chicken back in the slow cooker. Pour the sauce over the chicken and mix until evenly distributed.
4
Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about 1/4 cup of chicken mixture in tortilla. Sprinkle 11/2 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.
5
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.
6
Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

2936

kcal

Calories

Fat

362

Carbs

221

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 pounds chicken breast thighs, bone in breasts, whatever you have, 3 jalapenos stem cut off, 9 tomatillos husks removed and cleaned, 1 onion quartered, and more.

Yes, Slow Cooker Chicken Verde Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Verde Enchilada

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