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Slow Cooker Chicken Verde Enchilada

 
One serving costs about $3.23 One serving costs about $3.23

$3.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner mexican
spoonacular Score:72%

Spoonacular Score: 72%

 

You can never have too many main course recipes, so give Slow Cooker Chicken Verde Enchiladan a try. This recipe serves 8 and costs $3.98 per serving. One serving contains 1096 calories, 66g of protein, and 70g of fat. 1 person has tried and liked this recipe. If you have cilantro, tsp garlic powder, onion, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Slow Cooker Chicken Chile Verde, Slow Cooker Chicken Chile Verde, and Slow Cooker Chicken Chile Verde for similar recipes.

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The MacMurray Ranch Russian River Pinot Noir with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  avocados
avocados
1.92 lb
1.92 lb bone in chicken
bone in chicken
1
1  chili powder
chili powder
16 cups
16 cups cilantro
cilantro
1
1  cumin
cumin
18
18  flour tortillas
flour tortillas
0.67 cloves
0.67 cloves garlic
garlic
1
1  garlic powder
garlic powder
2
2  garlic powder
garlic powder
2
2  ground coriander
ground coriander
3
3  jalapenos
jalapenos
3
3  lime (juice)
lime (juice)
1 cup
1 cup plain nonfat greek yogurt
plain nonfat greek yogurt
1
1  onion
onion
2
2  onion powder
onion powder
1
1  pepper
pepper
2
2  pepper
pepper
1.75 cups
1.75 cups shredded cheddar cheese
shredded cheddar cheese
32 cups
32 cups shredded mexican cheese blend
shredded mexican cheese blend
9
9  tomatillos
tomatillos
1 cup
1 cup water
water
4  avocados
4
avocados
1.92 lb bone in chicken
1.92 lb
bone in chicken
1  chili powder
1
chili powder
16 cups cilantro
16 cups
cilantro
1  cumin
1
cumin
18  flour tortillas
18
flour tortillas
0.67 cloves garlic
0.67 cloves
garlic
1  garlic powder
1
garlic powder
2  garlic powder
2
garlic powder
2  ground coriander
2
ground coriander
3  jalapenos
3
jalapenos
3  lime (juice)
3
lime (juice)
1 cup plain nonfat greek yogurt
1 cup
plain nonfat greek yogurt
1  onion
1
onion
2  onion powder
2
onion powder
1  pepper
1
pepper
2  pepper
2
pepper
1.75 cups shredded cheddar cheese
1.75 cups
shredded cheddar cheese
32 cups shredded mexican cheese blend
32 cups
shredded mexican cheese blend
9  tomatillos
9
tomatillos
1 cup water
1 cup
water

Equipment

glass baking pan
glass baking pan
cutting board
cutting board
slow cooker
slow cooker
blender
blender
spatula
spatula
aluminum foil
aluminum foil
oven
oven
glass baking pan
glass baking pan
cutting board
cutting board
slow cooker
slow cooker
blender
blender
spatula
spatula
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking. Sprinkle all of the spices over the chicken. Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later. Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through.
  2. Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth. Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
  3. Place the chicken back in the slow cooker. Pour the sauce over the chicken and mix until evenly distributed.
  4. Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about cup of chicken mixture in tortilla. Sprinkle 1 TBSP of Cheddar Cheese on top of chicken. Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.
  5. Make the sauce. Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.
  6. Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.23
Ingredient
4 avocados
4 pounds bone in chicken
1 cup cilantro
1 cumin
18 flour tortillas
6 cloves garlic
1 garlic powder
2 garlic powder
2 ground coriander
3 jalapenos
3 lime (juice)
1 cup plain nonfat greek yogurt
1 onion
2 onion powder
1 pepper
2 pepper
1.75 cups shredded cheddar cheese
2 cups shredded mexican cheese blend
9 tomatillos
Price
$6.00
$5.79
$0.53
$0.07
$2.31
$0.40
$0.03
$0.06
$0.12
$0.19
$0.76
$1.69
$0.24
$0.10
$0.03
$0.06
$2.12
$3.95
$1.35
$25.80

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
845 Calories
44g Protein
52g Total Fat
51g Carbs
31% Health Score
Limit These
Calories
845
42%

Fat
52g
81%

  Saturated Fat
18g
113%

Carbohydrates
51g
17%

  Sugar
7g
8%

Cholesterol
135mg
45%

Sodium
910mg
40%

Get Enough Of These
Protein
44g
89%

Phosphorus
660mg
66%

Vitamin B3
12mg
63%

Selenium
43µg
62%

Calcium
511mg
51%

Folate
190µg
48%

Vitamin B6
0.83mg
42%

Fiber
9g
39%

Vitamin B2
0.65mg
38%

Vitamin K
38µg
37%

Manganese
0.7mg
35%

Vitamin B1
0.52mg
35%

Vitamin C
28mg
34%

Potassium
1071mg
31%

Zinc
4mg
29%

Vitamin B5
2mg
29%

Iron
4mg
26%

Magnesium
96mg
24%

Vitamin E
3mg
21%

Copper
0.41mg
20%

Vitamin A
981IU
20%

Vitamin B12
1µg
18%

Vitamin D
0.51µg
3%

covered percent of daily need

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