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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
spoonacular Score:73%

Spoonacular Score: 73%

 

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.

Ingredients

Servings:
4
4  avocados
avocados
4 lb
4 lb bone in chicken
bone in chicken
1
1  chili powder
chili powder
1 cup
1 cup cilantro
cilantro
1
1  cumin
cumin
18
18  flour tortillas
flour tortillas
6 cloves
6 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
2 cups
2 cups shredded mexican cheese blend
shredded mexican cheese blend
9
9  tomatillos
tomatillos
1 cup
1 cup water
water
4  avocados
4
avocados
4 lb bone in chicken
4 lb
bone in chicken
1  chili powder
1
chili powder
1 cup cilantro
1 cup
cilantro
1  cumin
1
cumin
18  flour tortillas
18
flour tortillas
6 cloves garlic
6 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
2 cups shredded mexican cheese blend
2 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
oven
oven
blender
blender
spatula
spatula
aluminum foil
aluminum foil
glass baking pan
glass baking pan
cutting board
cutting board
slow cooker
slow cooker
oven
oven
blender
blender
spatula
spatula
aluminum foil
aluminum foil


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: $3.19
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
$1.43
$0.24
$0.10
$0.03
$0.06
$2.12
$3.95
$1.35
$25.54

Nutritional Information

Quickview
842k Calories
43g Protein
52g Total Fat
51g Carbs
31% Health Score
Limit These
Calories
842k
42%

Fat
52g
81%

  Saturated Fat
18g
113%

Carbohydrates
51g
17%

  Sugar
7g
8%

Cholesterol
135mg
45%

Sodium
908mg
40%

Get Enough Of These
Protein
43g
88%

Phosphorus
654mg
65%

Vitamin B3
12mg
63%

Selenium
43µg
62%

Calcium
506mg
51%

Folate
190µg
48%

Vitamin B6
0.83mg
41%

Fiber
9g
39%

Vitamin B2
0.63mg
37%

Vitamin K
38µg
36%

Manganese
0.7mg
35%

Vitamin B1
0.52mg
35%

Vitamin C
28mg
34%

Potassium
1065mg
30%

Zinc
4mg
29%

Vitamin B5
2mg
29%

Iron
4mg
26%

Magnesium
95mg
24%

Vitamin E
3mg
21%

Copper
0.41mg
20%

Vitamin A
980IU
20%

Vitamin B12
1µg
18%

Vitamin D
0.51µg
3%

covered percent of daily need

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