Submitted by Honnie Cameron
Creamy Mexican Enchiladas
- 1 x whole BBQ chicken shredded ( include skin )
- 6 -8 slices Jalapeños ( old elapso jar ) cut finely
- 1/2 bunch coriander cut roughly
- 1/4 chilli chop finely
- 2 cloves garlic minced
- 1 green capsicum chopped roughly
- 1/2. 125 gms block Jalapeño Kraft cheese
- 1/2 block Philly cheese, softened
- 1/2 cup cream
- 1/2 cup grated cheese ( tasty )
- 1/4 cup Parmesan cheese , grated ( optional )
- 1 x teaspoon oregano powder
- 2 jars x Dolmio Extra Spicy Peppers
- 2 pks x soft wraps ( mine made 10 enchiladas )
- Grated cheese to sprinkle on top
- Turn your slow cooker on to low and grease, pour in 1/2 bottle of the Dolmio Spicy Pepper sauce and coat the bottom of the slow cooker...
- Shred BBQ chicken in a large bowl , included skin , not stuffing...
- Add to this bowl, Jalapeos, coriander , chilli, garlic , 1/2 the green capsicum, mix well, put aside....
- In a saucepan on the stove add Jalapeo Kraft Cheese crumbled, philly cheese, cream, mix and melt on med low heat until blended then add grated cheese , Parmesan and oregano mix until that has melted and thickens slightly you want the consistency of a thick batter/ sauce, add more grated cheese to thicken further or add more cream to thin down, ( thicker works better )
- Mix your cheese sauce into your shredded chicken bowl ,stir well....
- Lay your wraps out and fill with mix roll into a cylinder shape and place seam side down, do not over fill, less is more.... Place them in your slow cooker. Cut to fit if you have an oval slow cooker or mould to fit.
- If you have a second layer of Enchiladas add a small amount of water to your 1/2 Bottle of Dolmio sauce and spred over that layer before starting the next...
- Top with the other bottle of Dolmio Spicy Pepper sauce and grated cheese ..
- Cook on low for 3 hours or until hot and cheese has melted, this will vary for every slow cooker
- Salad to accompany 🙂
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Do you need a teatowel on the lid for this recipe