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Crock Pot Chicken Enchiladas With Elote Corn

These crock pot chicken enchiladas are amazing! Southwest spices and vegetables slow cook with chicken all day. Once it's done you turn the liquid into a savory enchilada sauce. Plus the elote corn cooks up in minutes.
Prep Time30 mins
Cook Time8 hrs 30 mins
Total Time9 hrs
Course: Main Course
Cuisine: Mexican, Southwest
Keyword: chicken, cilantro, elote, enchilada sauce, enchiladas, mexican street corn, slow cooker
Servings: 8 servings
Author: Tara Moore

Ingredients

  • 1 lb chicken breast cut each breast in half so you have 4 pieces total
  • 1 tsp salt
  • Pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 c onion chopped
  • 1 serrano pepper insides removed
  • 1/2 c chicken broth
  • Cilantro a handful
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • corn tortillas warmed in the microwave with a wet paper towel over top
  • 8 oz jack cheese grated

Elote Corn

  • 1 package frozen corn thawed
  • 1/2 Lime juiced + more if you like
  • 3 tbsp Mayo
  • 2 tbsp Sour cream
  • 1/4 c cotija or feta cheese
  • 1/4 tsp chili powder
  • Pinch of salt

Instructions

  • Season the chicken with 1 tsp cumin, 1 tsp chili powder, 1 tsp salt and pepper
  • Sear the chicken in a pan with some olive oil
  • Transfer the chicken, onion, serrano pepper, cilantro, garlic and chicken broth to a small crockpot on low heat for 8 hours
  • Remove the chicken from the crockpot
  • Preheat oven to 350
  • Dump everything else from the crockpot in to a blender
  • To the blender also add 2 tbsp tomato paste and 1 tbsp flour
  • Blend until smooth, it may look a bit thin, don’t panic it will thicken up in the oven
  • Pour half of the sauce on the bottom of the baking dish
  • Shred the chicken and add to warm tortillas with some jack cheese inside
  • Roll the tortillas up and line them up in the pan
  • Pour the rest of the enchilada sauce over top of the enchiladas
  • Sprinkle with remaining jack cheese
  • Bake for 20 min (finish at 400 if you want some crispness)
  • Cook the elote corn while the enchiladas bake
  • Heat a sauce pan to med/hot heat
  • Add the corn and char it
  • Turn the heat down to low and add the mayo, sour cream, lime juice, cotija cheese, chili powder and salt
  • Stir until combined and melty
  • Pull the enchiladas from the oven and top with the elote corn
  • Top with some fresh cilantro and serve!

Notes

You can use chicken broth to thin the elote corn if it gets too thick