Slow Cooked Chicken Enchiladas and Sauce


Ingredients


  • 1/4 cup chili powder


  • 4 cups chicken stock


  • 6 ounces tomato paste (1 Can)


  • 1 teaspoon ground cumin


  • 1 teaspoon spanish paprika


  • 1/2 teaspoon chipotle


  • 1/2 teaspoon salt


  • 1/2 teaspoon cocoa powder


  • 1 onion diced


  • 2 pounds boneless skinless chicken thighs


  • Corn shells


  • Shredded Cheese


    • Directions

    In a bowl combine the first eight ingredients. Whisk until well combined about 1 minute.  Season chicken with salt and pepper (garlic powder, onion powder and Lawry's seasoned salt).  Spray slow cooker with vegetable spray.  Place chicken in slow cooker. Sprinkle diced onions over chicken.  Pour sauce over chicken. Cook on low 4 - 6 hours.  Remove chicken and shred with a fork.  Taste sauce, adjust seasonings if necessary.  (Tip: To thicken sauce, add 2 tablespoons of flour and bring to a boil). Add a few ladles of sauce to the chicken. Set aside. Heat enchiladas.  Dip in sauce.  Assemble enchiladas. Place sauce in bottom of baking dish. Place assembled enchiladas in baking dish.  Drizzle sauce over enchiladas.  Top with your favorite shredded cheese. Cook on 350 degrees for 10 - 15 minutes or until cheese melts.  Serve hot with your favorite spanish rice.








    When it comes to assembly, it's a messy job.  I set up an assembly line which starts with shells, sauce, cheese, chicken, more cheese and the baking dish.



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