Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Slow cooker enchiladas
Serves 4
Easy
Prep:
Cook: -
Looking for the perfect Friday night fakeaway? We’ve got you covered with these easy slow cooker enchiladas, which you can prep for the freezer
Skip to ingredients
- 8 chicken thighsskinless and boneless
- 150g frozen diced onions
- 3 tsp frozen chopped garlic
- 260g frozen sliced peppers
- 200g can sweetcorndrained
- 2 tbsp smoked paprika
- 2 tsp chipotle paste
- 2 tsp ground cumin
- 250ml passata
- 400g can black beansdrained
- 200g salsa
To assemble
- 8 tortilla wraps
- 200g cheddargrated
To serve
- soured cream, guacamole and salad
Nutrition: Per serving
- kcal794
- fat33g
- saturates15g
- carbs66g
- sugars11g
- fibre13g
- protein51g
- salt2.45g
Method
step 1
Put the chicken, onions, garlic, peppers, sweetcorn, paprika, chipotle paste, cumin, passata and beans in the slow cooker and mix well. Put the lid on and cook for 3 hrs on high or 6 hrs on low.
step 2
Once cooked, use two forks to shred the chicken and mix into the sauce. Season to taste and leave to cool slightly before assembling.
step 3
To assemble the enchiladas, lay the tortillas on a clean board. Using a slotted spoon, leaving as much liquid behind as possible, spoon the mixture between the tortillas and wrap them up like burritos. Will keep chilled for three days or frozen for up to three months (see tip).
step 4
Combine the leftover slow cooker sauce with the salsa, mixing well.
step 5
Lay the wrapped enchiladas in the slow cooker, spoon over the enchilada sauce and scatter over the cheese. Put the lid on and cook for 3 hrs on high or 6 hrs on low. Alternatively, heat the oven to 200C/180C fan/gas 6 and arrange the enchiladas in a large baking dish. Spoon over the enchilada sauce and scatter over the cheese. Cook for 15 mins until golden and bubbling. Serve with soured cream, guacamole and salad.
