Slow-Cooker Chicken Enchiladas with Salsa Verde
This is so yummy and so easy peasy! It is a great weeknight meal....or a weekend meal for that matter! The chicken, spices and veggies all cook together in the slow cooker during the day and then all you have to do is wrap it in corn or whole wheat tortillas and bake! I topped the enchiladas with mexican crema ( I will share my two-step lighter version in the recipe), and salsa verde. You can buy salsa verde, but I will share the easy recipe here too!
Ok...Here we go!
4 chicken breasts, boneless, skinless, trimmed
1 package of lower sodium taco seasoning
1 can Mexican corn
1 can black beans, drained and rinsed
1 can chopped green chilis
1 cup salsa
corn or whole wheat tortillas
1 cup cheddar cheese, grated
Mexican crema to garnish (see below)
Salsa Verde to garnish (see below)
Cilantro leaves to garnish
Lime wedges to garnish
( I also topped with a little pico de gallo)
Place trimmed chicken breasts along with the next five ingredients in the slow cooker. If the salsa is really thick, you might add 1/4 cup water. Cook on high for about 4-5 hours until the chicken is fork tender. Use two forks to pull chicken apart when it is cooked. Preheat oven to 400. Spray a 9x13 baking dish with cooking spray. Place a large spoonful of the chicken mixture in the tortilla shells and fold them up and place them seam side down in the baking dish. Be sure to fit them snugly together so they won't fall apart. Sprinkle the cheddar cheese evenly on all the enchiladas. Bake uncovered for 20 minutes. Drizzle with the crema and the salsa verde, and top with the cilantro to serve. Serve with lime wedges.
**To make the salsa verde:
You will need:
1 pound tomatillos or green tomatoes,
1 white onion quartered
2 serrano peppers
4 cloves garlic
12 sprigs cilantro
2 T cooking oil
1 1/2 t salt to taste
If using tomatillos, remove the papery husks and rinse well. Chop the tomatillos or tomatoes roughly. Add all the ingredients except the cilantro, oil and salt, to a large pot and cover with water. Bring the water to a boil. Then simmer for 10 minutes. Blend the cooked ingredients and the cilantro with the cooking water until smooth in the blender. Heat the oil in the pot. Pour the blended salsa back into the pot with the hot oil. Reduce the heat and simmer for 20 minutes. Add the salt and adjust to your taste.
**To make the crema:
Stir together 3 T light sour cream and 2 T half and half. Adjust to a consistency that can be drizzled but not too runny. That is it!