Shredded Chicken For Enchiladas

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September 7, 2018

Shredded Chicken For Enchiladas 0 0 5 0

Yummy Mexican chicken for enchiladas - and an easy rice side-dish using the leftover sauce!

  • Prep: 5 mins
  • Cook: 4 hrs 30 mins
  • 5 mins

    4 hrs 30 mins

    4 hrs 35 mins

  • Yields: 4

Ingredients

750g chicken thighs

1 sachet taco spice mix

350mL passata

1 small onion, sliced

2 teaspoons minced garlic

1 cup frozen corn kernels

Optional extras for enchiladas

10 small tortillas

1 jar enchilada sauce

1 cup grated cheese

Directions

1Place first 5 ingredients in slow cooker except corn.

2Cook on low for 4 hours.

3Shred the chicken and add corn.

4

Optional instructions to make enchiladas with your chicken (oven)

1Spray oil in a baking dish and microwave tortillas on high for 30 seconds.

2Coat the bottom of a baking dish with a few spoonfuls of enchilada sauce. Spread the tortillas out on a clean work space and spoon chicken mixture evenly amongst tortillas. Fold over filling, place enchiladas in dish with seam side down. Spoon more enchilada sauce over the top (use about half of the jar) and sprinkle on the cheese.

3Bake for 15 minutes in a preheated 180•C oven until cheese melts.

4Garnish with sour cream, guacamole and shallots.

5Serve with salad and mexican rice (using the other half of the enchilada sauce!)

Optional Mexican Rice

1Stir remaining 1/2 jar of enchilada sauce through 2 cups of cooked rice with frozen peas and corn. Reheat and eat!

2

Submitted by Hayley

00:00

1 Review

Michelle

September 21, 2018

Having this for dinner tonight and left overs if any will be used to make sliders with slaw for picnic lunch tomorrow

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