Every time I ask my kids for dinner ideas when I’m writing the monthly menu ‘enchiladas!!’ is the first thing Harry shouts at me 🙂
Everyone else agrees with him, so they are a regular feature on our menu.
As with most of our Mexican inspired food, these probably are not very authentic…But they are very yummy so I hope your family enjoys them as much as ours.
- 1 whole chicken (or about 1.5kg chicken thighs)
- 2 tbsp Mexican seasoning
- 2 heaped cups Salsa
- 1 tbsp tomato paste
- Tortillas of choice (check out our masa ones here)
- Cheese, that fits your diet (we do dairy and bio cheese), grated.
Place chicken into the slow cooker, sprinkle over seasoning and half of the salsa.
Cook on high for 4.5 hours.
Remove and discard the skin of the chicken then shred the meat.
To the juices and salsa in the cooker, add in the paste and whisk to combine.
Then return the shredded chicken to the slow cooker and fold through the sauce. If you want to bulk up this meal, this is a good place to add in a drained can each of corn kernels and red kidney beans (Harry is not pleased with this addition so I tend to add it as a side salad later on!)
Place spoons of the chicken in the tortillas, then roll.
Fill your baking tray with the filled and rolled tortillas, then cover with the rest of the salsa and sprinkle with cheese.
Bake in a preheated moderate oven for about 25 minutes, until cheese is melted and the tortillas are golden.
If you’re a fan of the shredded chicken and the flavour of the meal, but would prefer a lighter option without the cheese and tortillas, then it is delicious and refreshing served with my Mexican Bean Salad.
And, if like my husband, you are a fan, go ahead and add a dollop of either dairy or soy based sour cream (it’s not my thing so I always forget it – much to his disappointment!)