Cheesy Crockpot Chicken Enchiladas

Ingredients

1 pound boneless skinless chicken breast, cooked and shredded

1 large yellow onion, diced small

1 sweet bell pepper, diced small (use, red, yellow, or green peppers)

1 (4.25-ounce) can diced green chilies

1 jalapeño, minced fine *optional

1 (16-ounce) can black beans, drained and rinsed

1 cup frozen corn

2 tablespoons low sodium taco seasoning

1 cup Frigo® Whole Milk Ricotta Cheese

½ cup Frigo® Shredded Parmesan Cheese

1 ½ cups Frigo® Whole Milk Mozzarella Cheese, shredded, divided

1 (16-ounce) jars salsa, any kind

2 (10-ounce) cans of enchilada sauce or make your own, see recipe below

16 medium (6-inch – 8-inch) flour tortillas

Directions

In a large bowl, prepare the filling by mixing together the onion, pepper, green chilies, jalapeño (if using) black beans, corn, taco seasoning, shredded chicken, Frigo® Whole Milk Ricotta, and ½ cup Frigo® Shredded Parmesan and ½ cup shredded Frigo® Whole Milk Mozzarella. Mix until all ingredients are coated in ricotta. Taste and adjust seasoning to desired spice and saltiness.

Spread half of the enchilada sauce over the bottom of a 6-quart (or larger) slow cooker, enough to evenly coat the bottom with a thin layer of sauce.

Fill each of the tortillas with about ½ cup of the filling, roll them up as tightly as you can, and pack them seam-side down into the bottom of the slow cooker. Don’t worry if some filling falls out – just stuff filling back in once you’ve set the tortilla down.

When you complete the layer, spread a few spoons of enchilada sauce and half the salsa over the top and sprinkle with half of the remaining Frigo® Whole Milk Mozzarella. Continue rolling the remaining tortillas with the remaining filling to make one more layer; if you have leftover filling, sprinkle this over the top. Finish by pouring remaining enchilada sauce and salsa over the top of the enchiladas. Top with the remaining cheese.

Place the lid on the slow cooker and cook on high for 2 to 3 hours. When bubbling and melted to perfection serve the enchiladas with fresh sprigs of cilantro, salsa, slices of avocado and/or lime.

Leftovers will keep for up to a week in the refrigerator.

Fresh Idea: Like crunchier enchiladas with crispy cheese? Bake in a casserole dish on 350°F for 45 minutes then turn the broiler on high and crisp the cheesy top layer to a golden brown (3-5 minutes).

Red Enchilada Sauce:

Prep Time: 5 minutes   Cook Time: 15 minutes   Servings: 2 ½ cups

Ingredients:
3 tablespoons butter
2 tablespoons all-purpose or gluten-free flour
¼ cup chili powder, or adjust to taste preference
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
2 cups chicken or vegetable stock
1 cup Frigo® Whole Milk Ricotta Cheese

Directions:
Heat butter in a small saucepan over medium-high heat. Add flour and whisk together over the medium-high heat for one minute until bubbling but not browning. Stir in the remaining seasonings. Then gradually add in stock and Frigo® Whole Milk Ricotta Cheese, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an airtight container for up to two weeks.