Slow cooker enchilada chicken is a delicious and easy-to-make dish that combines tender chicken, flavorful enchilada sauce, and melty cheese. It is a great meal option for those who are looking for a simple yet satisfying dinner. By using a slow cooker, the chicken becomes incredibly tender and absorbs all the delicious flavors of the sauce. This dish can be served with rice, tortilla chips, or even as a filling for enchiladas.
Are slow cooker enchilada chicken healthy?
Slow cooker enchilada chicken can be a healthy option if made with lean chicken, vegetables, and wholesome ingredients. However, it can also be high in sodium and calories if made with processed ingredients such as canned enchilada sauce, cheese, and sour cream.
To make the dish healthier, you can use low-sodium chicken broth and seasonings instead of packaged seasonings. You can also use low-fat cheese or skip the cheese altogether, and add plenty of vegetables like bell peppers, onions, and tomatoes for added nutrients and fiber. Overall, it is important to balance the ingredients and portion sizes to ensure a healthy and nutritious meal.
Is it OK to put raw chicken in slow cooker?
Yes, it is safe to put raw chicken in a slow cooker, as long as it reaches a safe internal temperature of 165°F (74°C) to kill any harmful bacteria. It’s important to ensure that the chicken is fully submerged in liquid and cooked on the appropriate temperature setting for the recommended time to ensure thorough cooking.
Why are my chicken enchiladas soggy?
There could be several reasons why your chicken enchiladas are turning out soggy:
- Overcrowding: If you put too many enchiladas in the slow cooker, they may end up touching each other, causing them to become soft and mushy.
- Too much liquid: If you add too much liquid to the slow cooker, the enchiladas may become soggy. It’s important to only add enough liquid to cover the bottom of the slow cooker.
- Not enough cooking time: If the enchiladas are not cooked long enough, they may be undercooked and not hold their shape, resulting in a soggy texture.
- Not enough heat: Slow cookers can vary in temperature, and if your slow cooker doesn’t get hot enough, the enchiladas may not cook properly.
To avoid soggy enchiladas, make sure to follow a trusted recipe and adjust cooking time and liquid measurements as needed. It’s also important to make sure the slow cooker is properly heated before adding the enchiladas.
How to make slow cooker enchilada chicken
Here’s a recipe for making slow cooker enchilada chicken:
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 8-10 corn tortillas
- 2 cups shredded Mexican blend cheese
- Optional toppings: chopped fresh cilantro, sliced jalapenos, diced avocado, sour cream
Instructions:
- Place chicken breasts in a slow cooker.
- In a separate bowl, mix together enchilada sauce, green chiles, black beans, corn, onion, garlic, chili powder, cumin, salt, and black pepper.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
- Use a fork to shred the chicken in the slow cooker.
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Warm the corn tortillas in the microwave or on a griddle.
- Place a tortilla on a flat surface, spoon some of the chicken mixture down the center, and sprinkle with shredded cheese. Roll the tortilla up and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas and chicken mixture.
- Cover the enchiladas with any remaining chicken mixture and shredded cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot with desired toppings.
Note: You can adjust the spiciness of the recipe by adding more or less chili powder and jalapenos.
How do you make chicken enchiladas not soggy?
Here are some tips to prevent chicken enchiladas from becoming soggy:
- Cook the chicken properly: Make sure to cook the chicken until it’s fully cooked before using it in the enchiladas. This will prevent the chicken from releasing too much moisture while cooking.
- Drain excess liquid: After cooking the chicken, drain any excess liquid or juices before using it in the enchiladas. This will help prevent the enchiladas from becoming too wet.
- Use a thick sauce: A thick sauce will help keep the enchiladas from becoming too soggy. You can make a thick sauce by reducing the amount of liquid or by using a thickening agent like cornstarch.
- Preheat the tortillas: Heat the tortillas on a dry skillet or griddle before filling them with the chicken and sauce. This will help to make them more pliable and less likely to tear.
- Assemble the enchiladas just before baking: Don’t assemble the enchiladas too far in advance, as the tortillas may become too soggy if they sit in the sauce for too long. Assemble the enchiladas just before baking them.
By following these tips, you should be able to prevent your chicken enchiladas from becoming too soggy.
How long do you cook slow cooker enchilada chicken?
The cooking time for slow cooker enchilada chicken may vary depending on the specific recipe and the heat setting of your slow cooker. However, as a general guideline, cooking on low heat for 6-8 hours or on high heat for 3-4 hours should be sufficient to fully cook the chicken and allow the flavors to meld together. It’s always a good idea to check the internal temperature of the chicken with a meat thermometer to ensure it has reached a safe temperature of 165°F (74°C).
Does enchilada sauce thicken as it cooks?
Yes, enchilada sauce will typically thicken as it cooks. This is because the ingredients in the sauce, such as the tomato paste and spices, will reduce and concentrate as the sauce simmers, which will thicken the sauce naturally. If you find that your enchilada sauce is not thickening enough, you can continue to simmer it until it reaches the desired consistency, or you can add a thickening agent such as cornstarch or flour.
What is the thickener of the enchilada sauce?
The thickener for enchilada sauce can vary depending on the recipe. Some recipes use flour or cornstarch to thicken the sauce, while others rely on pureed vegetables or beans. Masa harina, a type of corn flour commonly used in Mexican cuisine, is also sometimes used to thicken enchilada sauce.
Do I need to soften flour tortillas for enchiladas?
It is recommended to soften flour tortillas before using them in enchiladas to make them more pliable and easier to roll. This can be done by heating them up in a dry skillet or placing them in the microwave for a few seconds. Softening the tortillas also helps prevent them from cracking or tearing when rolled.
Should you cover enchiladas when cooking?
Yes, it is generally recommended to cover enchiladas with foil or a lid while baking them in the oven. This will help to prevent them from drying out and also ensure that the cheese on top melts properly. It is important to note that the cover should be removed towards the end of the cooking time to allow the cheese to brown and become crispy on top.
Tips for cooking slow cooker enchilada chicken
Here are some tips for cooking slow cooker enchilada chicken:
- Use a slow cooker liner: This makes clean up much easier and prevents the enchilada sauce from sticking to the sides of the slow cooker.
- Use boneless, skinless chicken breasts: This will make the chicken easier to shred once it’s cooked.
- Use low-sodium ingredients: To reduce the sodium content of the dish, use low-sodium chicken broth and enchilada sauce.
- Add the cheese towards the end of cooking: To prevent the cheese from becoming too gooey, add it during the last 10-15 minutes of cooking.
- Use fresh ingredients: Use fresh onions, garlic, and spices to give the dish more flavor.
- Adjust the spice level: If you like your enchiladas spicier, add more chili powder or jalapenos. If you prefer a milder taste, use less or omit them entirely.
- Let it rest: Allow the enchiladas to rest for 5-10 minutes before serving. This allows the flavors to meld together and makes it easier to cut into portions.
Conclusion
Slow cooker enchilada chicken is a delicious and easy-to-make meal that can be enjoyed by many. By using a slow cooker, the chicken is cooked slowly and tenderly, allowing the flavors of the enchilada sauce to seep into every bite. It is a healthy and satisfying meal that is perfect for busy weeknights or for entertaining.
Some tips for cooking slow cooker enchilada chicken include using boneless, skinless chicken breasts, adding diced onions and garlic for extra flavor, and using a good quality enchilada sauce. With these tips and a little practice, anyone can make delicious and flavorful slow cooker enchilada chicken.
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