I tried. I tried like three different times. We have had more enchiladas than a human should have to eat. That’s a lie. Enchiladas are delicious and there should be an endless supply. But we have eaten a lot of enchiladas over here.
Yet I just can’t get a good picture of enchiladas made in the slow cooker. No matter what, it sort of looks like vomit.
I’m pretty sure it’s the green sauce. While delicious, it just does NOT turn out as pretty after cooking as the red sauce does. I think the other problem is that meals in the slow cooker tend to not hold their shape as well. Which is fine because it still tastes delicious and who the heck cares what it looks like?
I care when I have to share a picture with you all and it’s literally a pile of brown mush. Are you ready to eat these enchiladas yet?
So, in the name of getting a pretty recipe picture, I decided to bake my enchiladas the old-fashioned way. In a casserole dish in the oven. Not as fun but the picture is (slightly) better and the effort level is essentially the same. I’ll include the instructions for slow cooker enchiladas because it’s a good meal to throw together in the morning and go about your day but if you want pretty enchiladas, I suggest making them in the oven.
Either way, these are a great meal and as my husband can attest, they taste good as leftovers. The poor boy has had enchiladas for lunch AND dinner most nights lately. Good thing he likes to eat.
Oh and one more thing, you can totally make these enchiladas a day or two in advance and then pull them out of the fridge and pop them in the oven when you’re ready to eat. Prep them over the weekend and you have a few meals taken care of for the week!
- 1 can jackfruit, drained, rinsed, and shredded OR 2 cups shredded and cooked chicken
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen corn, optional
- 2 tsp taco seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp liquid smoke, OMIT if you’re using chicken
- 1 cup of my quesadilla cheese or 1 cup of your favorite shredded cheese
- 1 batch of Green Enchilada Sauce
- 12 tortillas (I used corn, but you can also use flour or Siete Foods tortillas if you don’t do grains)
- cilantro, optional topping
- avocado sour cream, optional topping
- salsa, optional topping
- If you’re using jackfruit, shred that now and set aside. Heat a little olive oil in a medium skillet over medium-high heat. Add the onion and saute for about 5 minutes. Add the bell peppers and saute for another 5 minutes. Add the corn, if using, and garlic and saute for another minute.
- Add the jackfruit or chicken to the pan and stir to combine. Add the taco seasoning, salt, and pepper and stir to coat everything. Cook until the jackfruit or chicken starts to slightly brown around the edges. If using jackfruit, add the liquid smoke and stir a few times. Remove from heat and let the filling cool for a few minutes.
- If you haven’t made the enchilada sauce, you can do that now as well as make the quesadilla cheese if you’re using that.
- When you’re ready to assemble the enchiladas**: Preheat the oven to 375. Get a 9 x 13 casserole dish and put a thin layer of the enchilada sauce on the bottom and lightly oil the sides. Take one tortilla and place a little filling in the center of the shell. Roll the tortilla tightly and place in the casserole dish, seam down. Continue this until you run out of shells or space.
- Once you’ve filled the tortilla shells, cover the tops with the enchilada sauce. If you’re using my quesadilla sauce, pour that on the top of the sauce. If you’re using regular cheese, wait to add that. Cover the dish with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the dish from the oven and take off the aluminum foil. Add your cheese now if you’re using that and place back in the oven for an additional 5 to 10 minutes. The cheese should be melty and the edges brown and crispy.
- Top with whatever toppings you want and enjoy!
**SLOW COOKER** You’ll assemble the tacos the same way, just place them in the bottom of your slow cooker. Top with sauce and quesadilla sauce (wait for real cheese) and cook on low for 4-6 hours. In the last 15 minutes, add your shredded cheese and let it melt.