Name: Slow cooker enchiladas
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 chicken thighs skinless and boneless; 150g frozen diced onions; 3 tsp frozen chopped garlic; 260g frozen sliced peppers; 200g can sweetcorn drained; 2 tbsp smoked paprika; 2 tsp chipotle paste; 2 tsp ground cumin; 250ml passata; 400g can black beans drained; 200g salsa; 8 tortilla wraps; 200g cheddar grated; soured cream, guacamole and salad

Slow cooker enchiladas

Looking for the perfect Friday night fakeaway? We’ve got you covered with these easy slow cooker enchiladas, which you can prep for the freezer

9 hr 20 min total 20 min prep 9 hr cook 4 794 cal

Instructions

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1 Put the chicken, onions, garlic, peppers, sweetcorn, paprika, chipotle paste, cumin, passata and beans in the slow cooker and mix well. Put the lid on and cook for 3 hrs on high or 6 hrs on low.
2 Once cooked, use two forks to shred the chicken and mix into the sauce. Season to taste and leave to cool slightly before assembling.
3 To assemble the enchiladas, lay the tortillas on a clean board. Using a slotted spoon, leaving as much liquid behind as possible, spoon the mixture between the tortillas and wrap them up like burritos. Will keep chilled for three days or frozen for up to three months (see tip).
4 Combine the leftover slow cooker sauce with the salsa, mixing well.
5 Lay the wrapped enchiladas in the slow cooker, spoon over the enchilada sauce and scatter over the cheese. Put the lid on and cook for 3 hrs on high or 6 hrs on low. Alternatively, heat the oven to 200C/180C fan/gas 6 and arrange the enchiladas in a large baking dish. Spoon over the enchilada sauce and scatter over the cheese. Cook for 15 mins until golden and bubbling. Serve with soured cream, guacamole and salad.