About
We love her, but Mama's Enchiladas are what really keep us coming back every Monday night for dinner! (Just don't tell her that!) However, she would be super flattered to know that the way she slow cooks these meaty, cheesy, tangy, wrapped tortillas creates one of the best meals we've ever had. So, maybe we'd be off the hook if we shared that compliment with her (ha)! Regardless, we always have time for Mama's Enchiladas and a nice little smooch from our favorite gal, too! It's the best part of our week!
Ingredients
- 1 (10-ounce) can enchilada sauce, divided
- 2 cups rotisserie chicken, shredded
- 1/2 cup salsa
- 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can mild green chiles
- 12 flour tortillas, fajita-size
- 2 cups cheddar cheese, shredded
Directions
Step 1 -Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
Step 2 -Pour 1/4 cup of the enchilada sauce into the bottom of the slow cooker.
Step 3 -In a bowl, add the shredded chicken, the salsa, the corn, the black beans, the chiles and their juices, and 1/2 cup of the enchilada sauce.
Step 4 -Add about 1/4 cup of the chicken mixture to the center of each of the tortillas and roll them up.
Step 5 -Place the enchiladas seam-side down in the prepared slow cooker and cover them with the remaining enchilada sauce.
Step 6 -Sprinkle the enchiladas with the cheese.
Step 7 -Rest two layers of paper towels over the top of the slow cooker and cover to secure them with the lid; ensure they are not touching the enchiladas.
Step 8 -Cook the enchiladas on low heat, about 3-4 hours.
Step 9 -Serve.
