Crock Pot Chicken Enchiladas

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 479

Ingredients

6 tablespoons olive oil
6 tablespoons flour
1 tablespoons of chili powder
2 teaspoons ground cumin powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
4 tablespoons tomato paste
2 chicken stock cubes
4 cups boiling water
1 ½ pounds boneless skinless chicken thighs
12 Corn tortillas
2 ½ cups cheddar cheese shredded
1 cup sliced black olives

Instructions

All ingredients ready? Let's begin!
Start by making the enchilada sauce directly in your crockpot by setting it to a medium high heat. When the crockpot has heated up, pour in the 6 tablespoons of olive oil.
While the oil is getting hot, combine the flour, chilli powder, ground cumin powder, garlic, oregano, salt, and pepper in a cup or small bowl. Use a fork to mix the dry ingredients together.
You can also prep the chicken stock during this time. Boil your kettle and place 2 chicken stock cubes in a jug. Measure out 4 cups of boiling water and pour the water directly over the stock cubes.
Use the same fork as before to break apart the stock cubes until they have dissolved into the boiling water. Then set the stock aside.
By this point, your olive oil should be sizzling away meaning that you are ready for the next step.
Ready a whisk and add the flour mixture to the oil.
As soon as the flour mixture hits the hot oil, start whisking and do not stop. Keep whisking, allowing the flour and dry spices to cook and develop their flavour. This should take 2-3 minutes.
When the flour and spices have darkened in colour, add the tomato paste to the crock pot. Never stop whisking!
Allow a minute or so for the tomato paste to combine with the flour and then start to pour your chicken stock into the crock pot. Do this slowly until you have used all of the stock.
Now whisk, whisk, whisk! Don't stop whisking until as few lumps as possible remain.
As soon as you are happy with the texture of the sauce, you can give your arm a rest and leave the enchilada sauce to simmer in your crock pot. Place the lid half way on the crock pot to allow the sauce to reduce some. Go ahead and prep the rest of the ingredients for you chicken enchiladas. But remember to stir the enchilada sauce every 5 minutes or so until it thickens.
As soon as the sauce is thick enough, add your raw chicken thighs to the crock pot.
Put the lid on your crock pot and set it to a high heat for 4 hours. Or you can set it to low for 6 hours.
After the chicken has been cooking for hours, use 2 forks to shred the chicken directly in the crock pot.
Use a spatula to thoroughly coat all of the chicken in the enchilada sauce.
Take your corn tortillas and chop them into small strips or triangles. Add these to the crock pot too and mix everything together.
Pour 2 cups of the shredded cheddar cheese over the enchiladas as well as all of the black olives.
Give everything one final mix to ensure that all of your ingredients are combined.
Finally top the whole dish off with the remaining ½ cup of shredded cheddar cheese.
Cover the crock pot once more. Set it to a low heat and leave the enchiladas to cook for a further 40 minutes before serving.
Enjoy your Crock Pot Chicken Enchiladas!

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