Enchiladas Verdes (Slow Cooker)

Enchiladas Verdes (Slow Cooker)

Chicken enchiladas topped with a flavorful salsa verde and Monterey jack cheese. The salsa and chicken cook in the slow cooker so all you have to do is assemble the enchiladas and bake them when it's time for dinner.

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Author: April Anderson

Servings: enchiladas

Prep Time: 40

Cook Time: 3

Total Time: 3 40

Ingredients

2 tablespoons olive oil
1 pound tomatillos papery husks removed, rinsed, and quartered
2 large jalapenos seeded and roughly chopped
1 medium yellow onion peeled and quartered
1 large poblano pepper seeded and roughly chopped
2 large garlic cloves roughly chopped
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breast seasoned with salt and pepper
1/4 cup chopped cilantro
Juice of 1 lime
8 (8-inch) flour tortillas
8 ounces Monterey jack cheese shredded
Optional garnishes: sour cream, cilantro, diced red onion or sliced green onions

Instructions

Drizzle the olive oil in the bottom of the slow cooker. Place the tomatillos, jalapeno, onion, poblano pepper, garlic, and salt in an even layer in the bottom of the slow cooker.
Place the chicken in an even layer on top. Cover and cook on low for three to four hours or until the internal temperature is 165°F.
Remove the chicken from the slow cooker and shred it with two forks. Set it aside.
Add the cilantro leaves and lime juice to the slow cooker and, using an immersion blender, puree the salsa until smooth. If the salsa is too thick, thin it with some broth or water. Ladle a cup of the sauce into the bottom of a 9x13 baking dish.
Preheat the oven to 350°F. While the oven heats, divide the chicken between the flour tortillas, roll them up, and place them in the baking dish. Pour the salsa over the top of the tortillas. Top with the shredded cheese.
Cover the baking dish with foil. Bake the enchiladas for 30 to 40 minutes, or until they are bubbly hot and the cheese is melted. Serve the enchiladas with the garnishes, if using.

Notes

You can assemble the enchiladas ahead and store them in the refrigerator for up to a day. Once you've assembled them, cover them with foil and place them in the fridge. When you're ready to bake them, take them out of the fridge while you preheat the oven. You may need to add a few minutes to the baking time.

Sometimes I get fancy and make a cilantro-lime sour cream sauce to drizzle over the enchiladas. Combine 1/4 cup of sour cream, the juice of 1 lime, 1 teaspoon chopped cilantro, and a pinch of kosher salt.

Nutrition Estimate

Course: Dinner

Cuisine: Mexican-American

Keyword: salsa verde chicken enchiladas, slow cooker enchiladas verdes