• Slow Cooker Chicken Ranchero Enchiladas

    This recipe is one I adapted from The Slow Cooker Cookbook on my Kindle. In the cookbook, it is a recipe for a casserole type dish with everything included in the slow cooker…including the tortillas.  I don’t like to cook tortillas or noodles in my slow cooker.  They always come out the consistency of snot!  Gross, right?  By the way, after you try this you will NEVER buy another canned enchilada sauce EVER!

    Chicken Ranchero Enchiladas:

    First make the Ranchero Sauce

    Ranchero Sauce Ingredients:

    3 tablespoons olive oil

    2 large onions, chopped

    2 medium yellow peppers, seeded and chopped

    2 medium green peppers, seeded and chopped

    2 medium red bell peppers, seeded and chopped

    1 tablespoon cumin

    2 28 ounce cans tomato puree

    Enchilada Ingredients:

    2 tablespoons olive oil

    4 boneless skinless chicken breast halves

    1 medium onion sliced

    1/2 cup chopped fresh cilantro

    2 cups shredded cheddar cheese

    2 cups shredded monterey jack cheese

    1 small jar sliced black olives

    1 small jar chopped Ortega chiles

    8 large flour tortillas (or corn, whichever you prefer) I used flour

    Ranchero Sauce Directions:

    Heat the oil in a large skillet over medium heat.  Add the onions and the bell peppers, along with the spices.  Cook for about 7 to 9 minutes until the onions are soft and translucent.  Add the tomatoes to the pan, and simmer for about 30 minutes over medium low heat.  Layer the bottom of your slow cooker with the onion listed in the enchilada directions.  Pour the ranchero sauce over the top of the onions.

    Enchilada Directions:

    While you are cooking the ranchero sauce brown your chicken. Add olive oil to a skillet and warm at medium high heat.  (I used cast iron).  Brown the chicken in the skillet until they are nice and brown on both sides.  About 5 or 6 minutes on either side.  Lay the chicken on top of the ranchero sauce in the slow cooker and cover.  Cook on low for 7 hours.  Remove the lid, shred the chicken and cook for another hour.  Using a slotted spoon or tongs, remove the chicken from the ranchero sauce and put it on a plate.  Warm the tortillas.  Fill the tortillas with chicken, cheese, black olives, ortega chiles and fresh cilantro.  Roll them up and lay them on a platter.  After you have rolled all the tortillas you can them pour some of the sauce over the top or you can let each person spoon the sauce on themselves.  Allow the rest of the sauce to cool to room temperature and put it in a freezer container and freeze it for the next time you make burritos or enchiladas.  You can also freeze any leftover rolled enchiladas by wrapping them each in a paper towel and then aluminum foil and then place them in a freezer container.  This makes for a quick lunch.  All you have to do is unroll them from the aluminum foil and microwave them for a minute and a half or you can cook them in the oven.

    I couldn’t believe how much better this sauce was then my usual can of enchilada sauce.  I will never go back to the canned stuff.

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