Slow-Cooker Chicken Enchiladas

Name: Slow-Cooker Chicken Enchiladas
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 , onion, chopped fine; 1/4 cup, vegetable oil; 3 tablespoons, chili powder; 3 , garlic cloves, minced; 2 teaspoons, ground coriander; 2 teaspoons, ground cumin; 1 (15-ounce) can, tomato sauce; 2 teaspoons, sugar; 1 pound, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 8 ounces, Monterey Jack cheese, shredded (2 cups); 1/2 cup, minced fresh cilantro; 1/4 cup, jarred jalapeños, chopped; 1 tablespoon, lime juice; 12 , (6-inch) corn tortillas

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Making enchiladas can sometimes be a laborious process. Enter: the slow cooker.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4 to 6

TIME4 to 5 hours on low

Slow cooker size4 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Chicken enchiladas should offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas—one that utilized our slow cooker to make the...

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