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Slow Cooker Chicken Verde Enchiladas

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fall-off-the-bone chicken mixed with salsa verde and topped with a avocado yogurt sauce to make one creamy enchilada.

Ingredients

  • FOR THE SLOW COOKER:
  • 4 pounds Chicken, If Frozen, Defrost It (Breasts, Thighs, Split Breasts, Whatever You Have)
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 2 teaspoons Pepper
  • 1 teaspoon Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Chili Powder
  • 3 whole Jalapenos, Stems Cut Off
  • 9 whole Tomatillos, Husked And Cleaned
  • 1 whole Onion, Quartered
  • 6 cloves Garlic, Peeled
  • 1 cup Water
  • FOR THE ENCHILADAS:
  • 18 whole Flour Tortillas
  • 1-¾ cup Shredded Cheddar Cheese, Divided
  • 2 cups Shredded Mexican Cheese Blend
  • FOR THE SAUCE:
  • 4 whole Avocados
  • 1 cup Nonfat Plain Greek Yogurt
  • 3 whole Limes, Juiced
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • FOR THE GARNISH:
  • 1 cup Cilantro, Chopped

Preparation

1. Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking. Sprinkle all of the spices over the chicken. Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull them out later. Pour water into the slow cooker. Put lid on, set to low and cook for 2 hours. Then turn to high and cook for 2 more hours until chicken is cooked all the way through.
2. Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture until smooth. Remove chicken and place it on a cutting board. Shred chicken, discarding skin and bones.
3. Place the chicken back in the slow cooker. Pour the sauce over the chicken and mix until evenly distributed. Keep on warm until you are ready to assemble the enchiladas.
4. Preheat oven to 400 F. Lay the tortillas on your work surface. Place about ¼ cup of chicken mixture in each tortilla.
5. Sprinkle 1½ tablespoons of cheddar cheese on top of chicken. Roll tortilla and place it seam side down in a large (9×13) glass baking dish. Repeat until all the chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.
6. Make the sauce. Peel and pit the avocados. Add avocado, yogurt, lime juice, pepper and garlic powder into a blender. Puree until smooth. Use a spatula to evenly distribute sauce over all the dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.
7. Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

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Profile photo of Jennifer M.

Jennifer M. on 8.5.2014

So delicious, so easy! Hubby and brother-in-law gobbled it up.

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