Slow Cooker Chicken Verde Enchilada

Name: Slow Cooker Chicken Verde Enchilada
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 pieces Avocado (4 Avocados); 4 lb Chicken Breast (4 lb Chicken (breast, thighs, bone in breasts, whatever you have)); 1 tsp Chili Powder (1 TSP Chili Powder); 1 cup Cilantro (1 cup Cilantro, Chopped); 1 tsp Cumin Seeds (1 TSP Cumin); 18 pieces Flour Tortilla (18 flour tortillas); 6 cloves Garlic (6 cloves garlic, peeled); 3 tsp Garlic Powder (1 TSP Garlic Powder + 2 TSP Garlic Powder); 2 tsp Ground coriander (2 TSP Ground Coriander); 3 pieces Jalapeño (3 jalapenos, stem cut off); 3 pieces Lime (3 Limes, Juiced); 1 cup Greek Yogurt (1 cup Nonfat Plain Greek Yogurt); 1 piece Yellow Onion (1 onion, quartered); 2 tsp Onion Powder (2 TSP Onion Powder); 3 tsp Black Peppercorns (1 TSP Pepper + 2 TSP Pepper); 1 ¾ cup Cheddar Cheese (1¾ cups of shredded cheddar cheese, divided); 2 cup Mexican Cheese Blend (2 cups Shredded Mexican Blend Cheese); 9 pieces Tomatillos (9 tomatillos, husks removed and cleaned); 1 cup Water (1 cup water)

280 minMexican

Servings8

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Ingredients

For 8 servings

Avocado4 pieces · 4 Avocados
Chicken Breast4 lb · 4 lb Chicken (breast, thighs, bone in breasts, whatever you have)
Chili Powder1 tsp · 1 TSP Chili Powder
Cilantro1 cup · 1 cup Cilantro, Chopped
Cumin Seeds1 tsp · 1 TSP Cumin
Flour Tortilla18 pieces · 18 flour tortillas
Garlic6 cloves · 6 cloves garlic, peeled
Garlic Powder3 tsp · 1 TSP Garlic Powder + 2 TSP Garlic Powder
Ground coriander2 tsp · 2 TSP Ground Coriander
Jalapeño3 pieces · 3 jalapenos, stem cut off
Lime3 pieces · 3 Limes, Juiced
Greek Yogurt1 cup · 1 cup Nonfat Plain Greek Yogurt
Yellow Onion1 piece · 1 onion, quartered
Onion Powder2 tsp · 2 TSP Onion Powder
Black Peppercorns3 tsp · 1 TSP Pepper + 2 TSP Pepper
Cheddar Cheese1 ¾ cup · 1¾ cups of shredded cheddar cheese, divided
Mexican Cheese Blend2 cup · 2 cups Shredded Mexican Blend Cheese
Tomatillos9 pieces · 9 tomatillos, husks removed and cleaned
Water1 cup · 1 cup water

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Steps

1Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.
2Sprinkle all of the spices over the chicken.
3Place 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.
4Pour 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.Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth.
5Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
6Place the chicken back in the slow cooker.
7Pour the sauce over the chicken and mix until evenly distributed.Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about cup of chicken mixture in tortilla.
8Sprinkle 1 TBSP of Cheddar Cheese on top of chicken.
9Roll 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.Make the sauce.
10Add 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.Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.