Do you love enchiladas but don't enjoy the texture of slow cooked tortillas? These Slow Cooker Chicken Enchilada Rollups give you the delicious flavor you love in rolled up in a fresh tortilla.
Garnish: Sour Creamor Plain Greek Yogurt, Green Taco Sauce, etc.)
Instructions
Place 2/3 Cup Flour, Salt and Pepper in a gallon sized zipper storage bag or large seal-able container, close and shake. Add chicken, close and shake to coat.
Melt butter in a skillet (or browning slow cooker) and lightly brown tenders (in batches if necessary) with onion (approximately 3 minute on each side).
If using a skillet, remove chicken and add broth to the skillet and stir well, scraping the bottom of the pan to get any brown bits. (If using a browning slow cooker, just switch to slow cooking and add the broth to the slow cooker.)
Add chilies and oregano evenly over the top.
Cover and cook on low for 3-4 hours or until the tenders are done.
Next, blend remaining 1/4 cup flour with milk to make a slurry and then stir into chicken mixture.
Cook on high uncovered for 15 minutes until the sauce thickens.
Place chicken in a tortilla, sprinkle with cheese, roll up and top with cooked sauce, green taco sauce and sour cream.
We loved cooking this up in our Crock Pot Multi-Cooker so we could do the browning step in the slow cooker, however, any 6 quart slow cooker should work.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.