Weeknight Slow Cooker Chicken and Corn Enchiladas – Cook With Haley

http://vbrisket.com/groups/is-moated-and-a-subjective-assistant-you-give-be-cheap-nfl-jerseys/ One of my favorite culinary challenges is figuring out ways to turn complex multi-part recipes that would normally take several hours to create  into meals that can easily be pulled together on a week night to feed the starving masses. And that is exactly what this enchilada recipe does.

loosest

I like to cook the chicken in my slow cooker the night before I plan to serve this enchilada dinner. When I’m making lunches before school/work I shred the chicken and throw it in the fridge. It’s ready and waiting for me to assemble the enchiladas at the end of the day.

Now, you could use store bought enchilada sauce. Ain’t nothin wrong with the stuff in the can (seriously, no judgement). But if you have 20 minutes or so on a Sunday afternoon you could make your own homemade enchilada sauce and store it in the fridge so it’s waiting for you to get that enchilada craving.

You’ve cooked your chicken ahead of time. Your enchilada sauce is sitting there in the fridge, waiting for you. Now all that’s left is to saute the onions, throw the filling ingredients into a bowl, wrap it all up in the tortillas and bake for a little while.

If you really want to avoid all prep on a week night you could assemble the entire casserole ahead of time, freeze, then pop it into the fridge the morning you plan to serve so it’s thawed by dinner.

Enjoy, all you weeknight cookers!

Slow Cooker Chicken and Corn Enchiladas

Prep Time: 20 minutes Cook Time: 6 hours + 35 minutes

Serves: 4-6