Slow Cooker Chicken Enchiladas

Here's that recipe I promised to post a million years ago.  It was our Slow Cooker Success #1 and I think I could eat it every day.  Definitely one of those dishes that just got better the longer it sat.

Chicken Enchiladas

Ingredients

chicken (how ever much you want in whatever form, we used about 8 chicken thighs)

flour tortillas or wraps

shredded cheese

About 1 large can of enchilada sauce  (you can buy it or make your own, we made our own with the recipe below).  The amount of sauce you use depends on how much chicken you're making -- you want to make sure the chicken is covered entirely in the crock pot.

Enchilada Sauce

3 tbsps oil

1 tbsp flour

1/4 cup chili powder

2 cups chicken stock

10 ounces tomato paste

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp salt

In a saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add stock, tomato paste, oregano and cumin.  Stir to combine.  Bring to a boil, reduce heat to low and cook for 15 minutes.

Empty enchilada sauce into the crockpot and place chicken into the sauce.  Cook on low setting all day.  Scoop out chicken and shred with a fork.  Spread tortilla on a plate and arrange some chicken into a line down the middle.  Sprinkle shredded cheese and ladle some sauce over it.  Roll the tortilla up, ladle more sauce over it and sprinkle with more cheese.  Place in the microwave for about 20 seconds to melt the cheese. We paired it with some simple lemon rice but do whatever you want then pig out.