Description
Easy and delicious. Let your slow cooker do most of the work for you!
Ingredients
- 3 pounds Boneless Skinless Chicken Breast
- 7 ounces, weight Canned Chipotles In Adobo Sauce
- ¾ cups Honey
- ½ whole Small Onion, Roughly Chopped
- 3 cloves Garlic
- 1 dash Worcestershire Sauce
- Black Pepper To Taste
- 3 Tablespoons Cornstarch
- 12 whole Tortillas
- 4 ounces, weight Grated Monterey Jack Cheese
- Chopped Fresh Cilantro, For Garnish
Preparation
Place chicken in a large crockpot.
In a blender, add the chipotle peppers, honey, onion, garlic, Worcestershire sauce, and black pepper. Fill the empty can from the chipotle peppers with water and add the water into the blender as well. Blend for about 20 seconds until you have a smooth, pourable sauce.
Add the sauce into the crockpot and cook on low for 4 to 5 hours, or until chicken is done.
Remove the chicken and shred it. Cover and set aside.
Skim the fat from the top of the sauce in the crockpot. Transfer the remaining liquid into a saucepan and cook on medium high heat. Remove 1/2 cup of the sauce and whisk it together with the cornstarch. Add the thickened sauce back into the saucepan and stir. Continue to cook until the sauce boils and has thickened.
Preheat oven to 375 F.
Toss about 1/2 cup of the sauce with the chicken to moisten it. Pour 1/2 cup of sauce into the bottom of a 9×13-inch baking dish.
Place some chicken and a small amount of cheese down the center of each tortilla. Roll it up and place each enchilada into the baking dish seam down. Once you’ve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.
Bake for 15 minutes, until browned and the cheese has melted. Top with cilantro and serve warm.
Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!
Recipe from Confections of a Foodie Bride.
