Crockpot Chicken:
1 lb chicken breast (or a chuck roast for beef!)
3 cloves garlic, minced
Half large onion, chopped
1 cup vegetable broth
1 tsp each: garlic powder, basil, old bay seasoning
1 tsp chipotle sauce
Shredded Zucchini (toward end)
Sea salt and black pepper to taste
Enchilada Sauce
12 oz tomato paste
4 garlic cloves, minced
1 Tbsp olive oil
1 cup vegetable stock
1 Tbsp chili powder
1 Tbsp chipotle sauce
1 tsp each: cumin, cayenne and basil
2 Tbsp chopped onion
Juice on one small lemon
Dash of sea salt
Enchilada Filling
Medium sized corn tortillas
Crockpot chipotle chicken
1/2 cup jack cheese + more for topping
Directions:
Cook chicken and ingredients in crock pot until shredded nicely. Saute onion and garlic in a large skillet with olive oil on medium heat. Add in seasonings and stir until combined. Gently add in tomato paste, chipotle sauce and vegetable stock, a little at a time. Simmer on low for 10 minutes.
Preheat oven to 350 degrees fahrenheit. Mix shredded chicken from crockpot with jack cheese and about 1/2 cup of the sauce in the crockpot. Set aside.
Pour about 1/2 cup of your enchilada sauce into a 9x11 baking dish. Place a tortilla into sauced baking dish. Place about a 1/4 cup of chicken filling into tortilla and roll up. Repeat this process until all chicken is used up. Pour remaining sauce over the enchiladas.
Sprinkle with jack cheese, cover with foil and bake for 35 minutes. Uncover foil and broil for about 2 minutes.
Enchilada Sauce
12 oz tomato paste
4 garlic cloves, minced
1 Tbsp olive oil
1 cup vegetable stock
1 Tbsp chili powder
1 Tbsp chipotle sauce
1 tsp each: cumin, cayenne and basil
2 Tbsp chopped onion
Juice on one small lemon
Dash of sea salt
Enchilada Filling
Medium sized corn tortillas
Crockpot chipotle chicken
1/2 cup jack cheese + more for topping
Directions:
Cook chicken and ingredients in crock pot until shredded nicely. Saute onion and garlic in a large skillet with olive oil on medium heat. Add in seasonings and stir until combined. Gently add in tomato paste, chipotle sauce and vegetable stock, a little at a time. Simmer on low for 10 minutes.
Preheat oven to 350 degrees fahrenheit. Mix shredded chicken from crockpot with jack cheese and about 1/2 cup of the sauce in the crockpot. Set aside.
Pour about 1/2 cup of your enchilada sauce into a 9x11 baking dish. Place a tortilla into sauced baking dish. Place about a 1/4 cup of chicken filling into tortilla and roll up. Repeat this process until all chicken is used up. Pour remaining sauce over the enchiladas.
Sprinkle with jack cheese, cover with foil and bake for 35 minutes. Uncover foil and broil for about 2 minutes.
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