Step-by-Step Guide to Make Homemade Slow cooker enchiladas
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Perfect Slow cooker enchiladas. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Slow cooker enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooker enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can have Slow cooker enchiladas using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Slow cooker enchiladas:
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped poblano
- 2 clove garlic, minced
- 1 1/2 tbsp chile powder
- 1 can 14.5 oz diced tomatoes
- 1 can tomato sauce
- 2 cup shredded chicken
- 1 cup frozen corn
- 1 can black beans
- 5 8 inch flour and corn blend tortillas
- 2 cup shredded cheddar
Instructions to make to make Slow cooker enchiladas
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
- Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
- Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
- Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
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