![]() ![]() ![]() Grilled Vegetables: A side of grilled vegetables, such as zucchini, bell peppers, and onions, offers a healthy and flavorful option that pairs well with the chicken enchiladas. Make our easy Instant Pot white rice and toss with chopped fresh cilantro and a squeeze of lime. Mexican Rice: A classic side dish, Mexican rice complements the flavors of the enchiladas with its seasoned and fluffy texture.īeans: Black beans, pinto beans, or refried beans make an excellent side dish to serve alongside enchiladas.Ĭowboy Caviar: This is a refreshing corn salad with ingredients like corn kernels, bell peppers, red onions, black beans and a zesty dressing adds a vibrant and crunchy element to the meal.Ĭilantro Lime Rice: Fragrant and citrusy cilantro lime rice adds a burst of freshness and complements the flavors of the enchiladas. When serving chicken enchiladas, there are various side dishes that pair well with them. Cover with the lid and cook on HIGH for 60 minutes. Once the cheese is melted and the dish is warmed through serve with your favorite toppings. Press down lightly on the mixture to create a flat surface and top with the remaining 4 ounces of cheese. Add the cut corn tortillas and 4 ounces of shredded cheddar cheese to the slow cooker and stir all of the ingredients together. Then turn the knife 90 degrees and cut the halves into 4 pieces. Stack the tortillas together and cut them in half. Use two forks to shred the meat then return it to the slow cooker and stir it together with the sauce. Once the chicken is cooked through remove the chicken from the sauce and place it on a cutting board. Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours. Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the Crock Pot and stir together. Place the chicken breasts in the sauce pressing them down so they are mostly covered. Add some sour cream, salsa, black olives, green onions, pickled jalapenos, or pickled red onions. Cheddar cheese – Every Tex-Mex dish needs cheddar cheese! It brings everything together for a delicious slow cooker meal.If you’ve made our chicken enchilada casserole or beef enchiladas casserole you know we don’t always follow tradition BUT in this case you’re going to want to stick with corn tortillas because we find they hold up better (flour tortillas tend to become mushy). Corn tortillas – Traditionally enchiladas are made with corn tortillas. ![]() You could also substitute with 2 tablespoons of our homemade taco seasoning. Spices – Chili powder, cumin, garlic powder, onion powder, kosher salt, and black pepper give this dish a little boost of Tex-Mex flavor.Buy it at the store or make your own homemade enchilada sauce. Red enchilada sauce – This mild sauce gives enchiladas their distinct flavor.Ifyou want to use a different meat we suggest pulled pork for a Crock Pot version of our pulled pork enchilada casserole. Chicken – We prefer boneless skinless chicken breasts for this dish but you can also use chicken thighs if you prefer dark meat.This Chicken Enchilada Chili serves both those purposes well. A warm and comforting soup to fill us up on the chilly evenings and a slow cooker recipe to maximize our time. So amidst the chaos and cold weather, its time to pull out the good ole’ slow cooker and soup recipes. Although, the mad rush is over, our schedules are still looking full for a few more weeks anyway. It was an attempt anyway, between Lego breaks with my four year old and assisting my husband with office work. ha! Sent the two older kiddos back to school yesterday so I gave it a good shot to get the Christmas décor put away. Between the holiday gatherings, end of year book work and a quick getaway…I am ready for a little breather and an attempt to regain my house. Hoping all of you had a wonderful Christmas and a great start to your new year! Have you managed to dig yourself out of the holiday craziness? I’m just getting a start. ![]()
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