Slow Cooker Enchiladas

Prep time: 20 minutes 

Cook time: 5.5 hours

Serves: 4 - 6

Ingredients:

• 4 chicken breasts, approx. 850g

• 700g passata sauce

• 400g tinned cherry or crushed tomatoes

• 400g can black beans or kidney beans or mixed beans, drained and rinsed

• 1 red capsicum, cut into thin strips

• 1 yellow capsicum, cut into strips

• 1 small red onion, sliced

• 200g punnet cherry tomatoes, halved or quartered

• Simply Wholesome Pantry Mexican One Pot Recipe Base 

• 1 tablespoon ground cumin 

• 1 tablespoon ground paprika 

• 1 tablespoon garlic powder 

• 400g canned corn kernals, drained

• 8 – 10 tortillas, cut into fat strips

• 1-2 cups tasty or Mexican blend or bake blend grated cheese

• Sea salt & black pepper

Method:

1. Into a slow cooker, place the chicken breast. Then top with the passata, tinned tomatoes, Simply Wholesome Pantry Mexican One Pot Recipe Base, tinned beans, red capsicum, yellow capsicum, red onion, cherry tomatoes and Mexican spice blend. Place the lid on and cook on high for 6 hours. You can check after 4-5 hours, add 1 cup of water or stock if the liquid has evaporated too much.

2. Preheat oven to 200 degrees Celsius.

3. Shred the chicken with forks. Add the tinned corn. Cut the tortillas into fat strips and add them to the slow cooker, use a large spoon to push them down under the sauce. Then sprinkle over the grated cheese and place in the oven for approx. 20 mins, until the cheese has melted and is colouring and everything is warmed through.

4. Serve with salsa, lettuce, guacamole, whatever you like.

Note: You can replace the ground spices with a  Mexican spice blend which can be bought at supermarkets – in the spice or Mexican section.