Spicy Shredded Chicken Enchiladas

Ingredients

• 3boneless, skinless chicken breasts
• 1 medium, dicedyellow onion
• 2, stems and seeds removed, dicedjalapeños
• 1 teaspoonSlap Ya Mama seasoning
• 1 teaspoongarlic salt
• 1 teaspoonblack pepper
• 1 teaspoonpaprika
• 1/4 teaspoonred pepper flakes
• 445 g (15.7 oz)Herdez Guacamole Salsa
• 1/2 cup (about 95 g)white rice
• 2 cans, 425 g (15 oz) eachRanch Style Beans
• 2 cans, 425 g (15 oz) eachred enchilada sauce
• 4+ cups (about 450 g or more)Colby Jack cheddar cheese, shredded
• 8–10burrito-size flour tortillas
• as needednon-stick cooking spray
• to taste, if desiredsour cream
• to taste, if desiredfresh coriander
• to taste, if desiredspring onions
• to taste, if desiredsalsa

Instructions

1. 1

   Prepare the crock pot

   Lightly coat a 5.7 or 7.6 litre crock pot with non-stick cooking spray.

2. 2

   Layer the vegetables

   Put the diced onion and jalapeños in the crock pot first, then add the chicken breasts.

3. 3

   Season the chicken

   Sprinkle the Slap Ya Mama seasoning, garlic salt, black pepper, paprika and red pepper flakes over the chicken.

4. 4

   Add the salsa

   Pour the guacamole salsa over the chicken.

5. 5

   Slow-cook the chicken

   Cover and cook on high for 4–5 hours or on low for 7–8 hours.

6. 6

   Add the rice

   Stir in the rice during the final 30 minutes of cooking.

7. 7

   Shred the chicken

   Shred the cooked chicken, then prepare to assemble the enchiladas.

8. 8

   Prepare the baking dish

   Heat the oven to 175°C (350°F) and lightly spray a 23 x 33 cm (9 x 13 in) baking dish with non-stick cooking spray. Pour 1/4 of one can of enchilada sauce into the bottom of the dish and set it aside.

9. 9

   Warm the tortillas

   Warm the flour tortillas in a large frying pan over medium heat or over an open flame, turning them so both sides are heated.

10. 10

    Combine the filling

    In a large pan, combine the chicken mixture, ranch-style beans and 1/2 can of enchilada sauce.

11. 11

    Heat the filling

    Cook the mixture over medium heat until it is thoroughly heated through.

12. 12

    Coat the tortillas

    Pour the remaining sauce from the first can into a shallow dish. Dip both sides of each tortilla in the sauce before filling, adding more sauce as needed.

13. 13

    Fill the tortillas

    Place some of the chicken mixture and shredded cheese in the centre of each tortilla.

14. 14

    Roll the enchiladas

    Roll up the filled tortillas and arrange them in the prepared baking dish.

15. 15

    Add sauce and cheese

    Cover the rolled enchiladas with the remaining red sauce and cheese.

16. 16

    Bake until melted

    Cover the dish with foil and bake for 30–35 minutes, or until the cheese has melted.

17. 17

    Add garnishes

    If desired, garnish with sour cream, coriander, spring onions or salsa.

18. 18

    Serve the enchiladas

    Serve with your preferred side dishes.

What are chicken enchiladas?

Enchiladas are tortillas filled with a savoury mixture, rolled and baked with sauce. They are part of Mexican cooking, with many regional and family variations.

This version uses slow-cooked chicken and guacamole salsa for the filling, then adds rice, ranch-style beans and cheese. Dipping the tortillas in sauce before filling helps carry that flavour into each roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 488 calories, 29g protein, 33g carbs, 26g fat.

The tortillas, rice and beans supply most of the carbohydrates, while the cheese contributes much of the fat and some of the protein. Chicken is the main protein source, with additional protein from the beans and cheese. Serve an enchilada with a salad or vegetables for a more balanced plate.

Build flavour in the crock pot

Vegetable base: the onion and jalapeños go in before the chicken, where they cook beneath the salsa and seasonings.

Seasonings: garlic salt, black pepper, paprika, red pepper flakes and the seasoning blend give the chicken a spicy, savoury profile. The guacamole salsa provides the cooking liquid and another layer of flavour.

Get the chicken ready to shred

Slow cooking: cook the chicken on high for 4–5 hours or on low for 7–8 hours, following the method’s timing. Add the rice only for the final 30 minutes.

Shredding: once cooked, pull the chicken into shreds before combining it with the beans and sauce. This lets the filling distribute evenly through the tortillas.

Assemble without tearing

Warm tortillas: heat both sides briefly in a pan or over an open flame so they are easier to roll. Handle them gently, especially after coating them in sauce.

Sauce and filling: dip each tortilla on both sides, then add the chicken mixture and cheese to its centre. Avoid overfilling so the tortillas can roll closed and fit neatly in the dish.

Look for melted cheese

Arrange the rolled enchiladas snugly in the prepared dish, then spoon over the remaining sauce and cheese. Covering the dish with foil helps the enchiladas heat through while the cheese melts.

Bake at 175°C (350°F) for 30–35 minutes. They are ready when the cheese has melted; let them settle briefly before serving so the filling is easier to handle.

What to serve alongside

These enchiladas are filling on their own, with chicken, rice, beans and tortillas in each portion. A simple green salad or cooked vegetables can add freshness to the plate.

Sour cream, coriander, spring onions and salsa are optional finishing touches. Add them at the table so everyone can choose their own combination.

Recipe notes & tips

• Dice the onion and jalapeños evenly so they cook consistently in the crock pot.
• Add the rice only during the final 30 minutes, as directed, rather than at the start of slow cooking.
• Warm the tortillas before filling to make them more pliable.
• Keep the filling in the centre of each tortilla to make rolling easier.
• Use a shallow dish for dipping so you can coat both sides of each tortilla without soaking it for too long.
• Cover the baking dish with foil during baking to help the cheese melt without overbrowning.

Variations

• Adjust the heat: use fewer jalapeños or red pepper flakes for a milder filling.
• Add fresh herbs: scatter extra coriander over the enchiladas just before serving.
• Change the cheese: use another good-melting grated cheese in place of the Colby Jack cheddar.
• Make it saucier: add more enchilada sauce over the rolls before baking.
• Serve with avocado: add sliced avocado at the table for a creamy contrast.

Common mistakes to avoid

• Adding rice too early: it cooks for too long; stir it in during the final 30 minutes.
• Rolling cold tortillas: they are more likely to crack; warm both sides before filling.
• Overfilling the tortillas: they can be difficult to close; use a manageable amount of filling in the centre.
• Skipping the tortilla coating: the rolls can miss out on sauce flavour; dip both sides before adding the filling.
• Leaving the dish uncovered: the cheese may brown before the enchiladas are heated through; cover with foil as directed.
• Using too little sauce in the dish: the tortillas may dry out; spread sauce on the bottom and over the rolled enchiladas.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in a covered ovenproof dish until hot throughout, or warm individual portions in the microwave.

Frequently asked questions