Comfort Food for Fall or ALL! This is nutritious, yummy and cheap!
We love finding great recipes for chicken thighs. I love Mexican cooking. And, while this may not be authentic Mexican…it works for me.
This is a crockpot recipe which saves energy, it uses chicken thighs which are less expensive than breasts or wings!!! It doesn’t call for many ingredients, but it total it adds up to a lot of flavor and heat, which is perfect for a cool fall day.
Ingredients
4-6 chicken thighs, boneless (or not, the bones will fall out anyway)
1 10 oz can of enchilada sauce
1 6 oz can of green chilies
½ of a medium onion, diced
Flour tortillas
About 12 – 16 ounces of Monterey Jack cheese, grated
Green onions, chopped (leave the green parts on)
Instructions
1. Spray slow cooker insert with non-stick cooking spray. Add chicken to slow cooker insert and pour 1 can of enchilada sauce over the chicken. Cook on High setting for 4 hours or low setting for 8 hours. Shred chicken with a fork in the enchilada sauce. Drain green chilis and add to the chicken along with the diced onion. Mix well to combine.
2. Preheat oven to 350 degrees.
3. Spray a 9x13 baking dish with non-stick cooking spray.
4. Spoon chicken mixture into the center of each flour tortilla. Top with about ½ cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
5. Pour second can of enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
6. Garnish with green onions or cilantro, if desired.
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