Slow Cooked Chicken Enchiladas



So, it's the fall time of year and I love warm and delicious comfort foods but I'm also very busy and though I would love to spend most Saturdays chopping, dicing, baking and cooking, I can't because there's work, karate, basketball practice and errands to run.  On those days, it's wonderful to come home to something like these Slow Cooked Chicken and Cheese Enchiladas.  Enjoy!

INGREDIENTS

1/4 cup chili powder
2 cups chicken stock
1 can tomato paste
1 teaspoon ground cumin
1 teaspoon Spanish paprika
1 teaspoon cocoa powder
½ teaspoon chipotle
½  teaspoon salt
Garlic Powder and Onion Powder
Lawry’s Seasoning
2 lbs boneless, skinless chicken thighs
1 large onion diced
Corn tortillas
Shredded Cheese
Sour Cream (Optional)
Enchilada Sauce (Just in case, you run out)

Finely dice the large onion. 
Liberally season the chicken with garlic powder, onion powder and Lawry’s seasoning. Set aside.
In a large bowl, whisk together chili powder, chicken stock, tomato paste, ground cumin, Spanish paprika, cocoa powder, chipotle and salt until well combined.  Add diced onions.
Spray the bottom of the slow cooker with vegetable spray.  Place seasoned chicken in slow cooker.  Pour sauce over chicken.  Cook on low (or 250 degrees) for 6 – 8 hrs.  (Typically, I do 6 hrs  but this particular day, it was about 8 hours when I came home and the chicken was fine).

Remove chicken from slow cooker and shred with a fork.

Place one corn tortilla on a microwave safe plate. Place one tablespoon of sauce on the shell and spread it out over the shell.  Repeat until all the shells are sauced and on the plate. Heat the corn tortillas in microwave for 15 seconds (maybe a little more depending on your microwave). Shells should be warm, not hot. This makes the shells more pliable and easier to handle.
Place a ladle of sauce in the bottom of the pan. (I create a little assembly line.  I have shells, chicken, cheese and my glass dish.  Keep in mind, this is a messy process and your hands are really the best tools for this so make sure they are nice and clean when you begin assembly). Fill shells with chicken, shredded cheese and place seam side down.  Repeat until all shells are filled.  Cover with sauce and cheese.   Bake in the oven on 350 degrees for 10 minutes or until cheese is completely melted.
Serve hot with sour cream and maybe some Spanish rice.

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