Angie & Jim

Try-Me-Night Review: Crock-pot Chicken Enchiladasby Angie

Becka’s mild chicken enchilada recipe is one I’ve made many times before, but altering it for the crock-pot made it a try-me night. I wanted to try making the enchilada filling in the crock-pot (for those who have Rachel’s crock-pot chicken alfredo recipe, the method is very similar), then rolling the tortillas and cooking them in the oven to finish them off. It actually worked really well, and I felt like it took much less effort on my part. I thought that using all dark meat might make it too greasy (since all the fat would be stuck in the crock-pot as it cooked), so I used a combination of chicken thighs and breasts. The meat was cooked beautifully after four hours on high in the crock-pot! I also warmed up the tortillas before rolling, which made them easier to handle.

Overall, it was a great experiment, and I think I’ll keep doing it this way in the future. Thanks for the original recipe, Becka!