A few weeks ago I was contacted and asked if I wanted to try a few recipes from Emeril’s new cookbook, Cooking with Power. With no pressure to share my review if I didn’t like the recipes, I would be sent a new electric cooker (specifically a slow cooker, multi cooker, fryer, or pressure cookers…I had my fingers crossed for a new slow cooker) and the cookbook.
A week later, I got the book and a new slow cooker (hip, hip hooray!) and got to work. The slow cooker section of the book has so many good options. There were so many we wanted to try, Meeker and I actually voted on the one we wanted first.
This one is probably the most practical for our (casual, eat-whenever-you-can, cost-conscious style, and was so easy I could burst. Wait, that was the baby in my belly…that fella is getting hefty.
But really. Super easy. And even better, we all three loved it (Adrienne and I ate it for dinner the night I made it, and then she requested it for breakfast + lunch for the next two days. Plus, Meeker easily packed it up and take it to his late night classes during the week).
You can’t ask for much more in a meal.
[last photo credit: Colin Lacy]
Slow Cooker Enchiladas
Recipe by Emeril Lagasse, from Emeril’s Cooking with Power, William Morrow, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.
- 6 T vegetable oil
- 6 T all-purpose flour
- 1/2 C chili powder
- 2 t dried oregano
- 1 t ground cumin
- 1/2 t salt
- 4 C chicken stock
- 2 fifteen ounce cans tomato sauce
- 4 C shredded or diced chicken
- 8 oz cheddar cheese, shredded
- 4 oz Monterey jack cheese, shredded
- 1 medium yellow onion, chipped
- 16 six-inch corn tortillas
- 3/4 C cotija cheese (garnish)
- 1 bunch green onions, chopped (garnish)
- 1/2 C chopped fresh cilantro (garnish)
- sour cream (for serving)
Heat the oil in a large pot over medium-high heat. Stir in the flour and cook for 1 minute. Stir in the chili powder, oregano, cumin, and salt, and cook for 30 seconds longer. Stir in the chicken stock and tomato sauce and bring to a boil. Reduce the heat to low and simmer for 15 minutes, until the flavors are blended. Set the enchilada sauce aside to cool.
In a medium bowl, combine the chicken with cheddar + Monterey jack cheese and chopped onion.
Add 1 C of the enchilada sauce to a 6 quart slow cooker and top it with 4 tortillas (they will slightly overlap). Add 2 C of the chicken-cheese filling, spreading it evenly, and top with 4 more tortillas. Continue to build two more layers of sauce/filling/tortillas. Top the final layer with 1 cup of sauce.
Cook on high for 2 hours. During the last 10 minutes of cooking, pour another 1/2 cup of sauce over the top.
Shortly before serving, garnish with Cotija, green onions, and cilantro. Allow to sit for 10 minutes. Then cut it into individual portions and service with remaining sauce and the sour cream alongside.