I cannot be the only one looking for easy, yummy weeknight meals, right? If it involves chicken, cumin and the slow cooker, I am almost always willing to give it a try! We have a delicious enchilada recipe that we’ve been cooking since early in our marriage, but it’s time consuming and it smells too good to wait the hour that it takes to pop it in the oven — especially when the kids are involved. I had seen a few similar slow cooker versions over the summer, but none of them quite lived up to our favorite recipe. I decided to try my hand at modifying it myself and all I can say is, you’re welcome!
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Cook time:
Total time:
Serves: 6-8 enchiladas
- 2-3 large chicken breasts (boneless, skinless)
- 1 tablespoon cumin
- 2 tablespoon garlic powder
- 1 tablespoon red chili powder
- 1 block of cream cheese (softened)
- 1 can of diced green chili peppers
- ½ white onion (diced)
- 2 tablespoons of butter or margarine
- 10-12 small flour tortillas
- shredded Monterrey Jack cheese
- fresh pico de gallo
- Heat butter over medium-high heat until melted. Add diced onion and cook until tender. Stir in a small can of green chili peppers and combine. Trim chicken breasts as needed and place in the bottom of your slow cooker. Combine spices and cover chicken breasts. Spoon cream cheese into slow cooker and add cooked peppers and onions. Place on low for 4-6 hours (or high for 2-3), until chicken is fully cooked. Shred chicken with fork or hand-mixer.
- Preheat oven to 350*. Sprinkle shredded cheese onto tortillas and fill with chicken mixture. Roll up and place seam side down in a greased casserole dish. Bake in over until cheese is melted. Serve with fresh pico de gallo or your favorite garnish!