This ‘dump’ recipe doesn’t need any browning or fiddly rolling. Easy and convenient – and oh-so delicious. When I had the idea for this slow cooker chicken recipe, I had NO idea if it would work. What can I say, these things come to me when I’m least expecting it, sometimes they work and sometimes they fail spectacularly 😆 I’m so happy to say this recipe was everything we all want. Quick to throw together, super tasty, and feels like a treat while actually being pretty healthy. These Slow Cooker Enchiladas are, of course, not authentically Mexican, but they are a brilliant midweek shortcut dinner.
Why you’ll love this Chicken Enchiladas recipe
⭐️ No browning or fiddly rolling needed ⭐️ A brilliant fakeaway ⭐️ Family favourite that everyone will love This is my own take on chicken enchiladas, which even veers from the method of rolling the soft tortillas around the filling. Instead, I simply throw them into the slow cooker with the sauce. If you’d rather stick to the rolled enchiladas, just remove the chicken mixture from the slow cooker, roll everything up, reserve a little of the sauce, and then return to the pan with the reserved sauce on top and the cheese. This method works really well for my Slow Cooker Beef Enchiladas and my Slow Cooker Veggie Enchiladas too! In the freezer If you want to freeze leftovers and reheat them for lunch, they will be fine but the wraps may go a little soggy when reheated. As in, fine for lunch but not a whole meal if you know what I mean? If you want to freeze the whole dish for a family meal, I would either: a) freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook, or b) just freeze the cooked chicken base. Then add the sweetcorn, wraps and cheese when it’s thawed and heat through totally. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
