Yummy Mexican chicken for enchiladas - and an easy rice side-dish using the leftover sauce!
Prep: 5 mins
Cook: 4 hrs 30 mins
4 hrs 30 mins
4 hrs 35 mins
750g chicken thighs
1 sachet taco spice mix
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
1Place first 5 ingredients in slow cooker except corn.
2Cook on low for 4 hours.
3Shred the chicken and add corn.
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!