25 Slow-Cooker Enchilada Recipes - part 2 E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2021

Beschreibung

Easy and tasty Enchilada Ideas

• How about Enchiladas with Spinach and Beans?
• Or do you like Chocolate-Banana-Enchiladas?
• What about an Apple-Enchilada...
• ...or Mexican Style Enchiladas the classic way?

Enjoy the world of Enchilada recipes!
Measurements in grams

Leseprobe

Mattis Lundqvist

25 Slow-Cooker Enchilada Recipes - part 2

From delicious Enchiladas with Rice and Honey to taste Shrimps Dishes - Measurements in grams

BookRix GmbH & Co. KG81371 Munich

Honey–Tofu-Enchiladas

Serves: 6

Preparation Time: 3 hours

Ingredients:

Coconut cream, 300 g

Tofu, 250 g, silken, cubed

Mustard, 80 g

Tortillas

Soy Sauce, 2 tablespoons

Garlic powder, 1/2 teaspoon

Honey, 110 g

Enchilada Sauce, 400 g

Salsa, 260 g

Dill weed, 1 teaspoon

Vegan Mozzarella Cheese, 200 g

Directions:

Using a medium bowl blend coconut cream garlic powder, mustard, soy sauce, honey and dill together.

Put tofu mixture aside to marinate for 30 minutes.

Spread enchilada sauce into the bottom of crock pot.

Take tofu blend and fill tortilla; top with salsa and cheese. Roll and place into Crockpot with seam flat down. Top with remaining sauce.

Set crock pot on high and cook for 2 hours.

Top with leftover cheese and cook for an additional 20 minutes.

Nutritional Information:

Calories: 304 | Fat: 14 g | Carbohydrates: 17 g | Protein: 2 g

Enchiladas Cranberry Chicken Style

Serves: 6

Preparation Time: 2 hours

Ingredients:

Chicken breasts, 1 kg, cubed

Olive Oil, 1 teaspoon

Celery, 50 g

Tortillas-corn

Oregano, 1 teaspoon

Basil, 1 teaspoon

Barbecue sauce, 200 g

Cranberry Sauce, 200 g

Vegan Mozzarella cheese, 200 g

Mixed dried seasoning, 1 teaspoon

Cream of chicken Soup, 200 g

Flour, 30 g

Salt

Pepper

Directions:

Heat up oil in a skillet and cook chicken breast with seasoning until brown (about 15 minutes).

Add cranberry and barbecue sauce and cook for until sauce has reduced by half. Remove from heat and put aside for half hour.

In a saucepan combine soup and 1/2 cheese. Bring to a boil then add flour, salt and pepper and whisk. Boil till sauce thickens.

Oil the bottom of your crock pot and place a sheet of tortillas in to cover bottom of pot completely.

Spoon chicken onto tortilla, dripping off excess sauce and add cheese blend. Repeat till enchilada mix is done, top with tortilla and sprinkle with leftover cheese.

Set crock pot on high and cook for 45 minutes.

Nutritional Information:

Calories: 743 | Fat: 40 g | Carbohydrates: 70 g | Protein: 45 g

Enchiladas with Chicken

Serves: 6

Preparation Time: 1 hour

Ingredients:

Chicken breast, 500 g, cubed

Salsa, 350 g

Tortillas-corn, 10

Cream of mushroom soup, 200 g

Oregano, 1 teaspoon

Basil, 1 teaspoon

Vegan Mozzarella cheese 200 g

Mixed dried seasoning 1 teaspoon

Cream of chicken Soup 200 g

Water 300 ml

Vegan Cheddar cheese 200 g

Directions:

Using a skillet, heat up oil and cook chicken breast with seasoning until brown (about 15 minutes). Combine soups, salsa and ½ the amount of each of the cheese.

Oil the bottom of your crock pot and place a sheet of tortillas in to cover bottom of pot completely.

Spoon chicken onto tortilla and cheese blend. Repeat till enchilada mix is done, top with tortilla and sprinkle with cheese.

Set crock pot on high and cook for 45 minutes.

Nutritional Information:

Calories: 620 | Fat: 28 g | Carbohydrates: 50 g | Protein: 30 g