- 1 large yellow onion, diced small
- 1 sweet bell pepper, diced small (can use red, yellow or green peppers)
- 1 4.25-ounce can diced green chilies
- 1 jalapeño, finely minced (optional)
- 1 16-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons low-sodium taco seasoning
- 1 pound boneless skinless chicken breast, cooked and shredded
- 1 cup Dragone® Whole Milk Ricotta Cheese
- ½ cup Dragone® Shredded Parmesan Cheese
- 1 ½ cups Dragone® Whole Milk Mozzarella Cheese, shredded
- 2 (10-ounce) cans of enchilada sauce or make your own using our Red Enchilada Sauce recipe
- 16 medium (6-inch or so) flour tortillas
- 1 (16-ounce) jar salsa, any kind
Optional Toppings: Cilantro, salsa, avocado, lime
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, Dragone® Whole Milk Ricotta Cheese, Dragone® Shredded Parmesan Cheese and ½ a cup of the shredded Dragone® Whole Milk Mozzarella Cheese. Mix until all the ingredients are coated in the Dragone® Whole Milk Ricotta Cheese. Taste and adjust the seasonings to desired spiciness 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 a 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 the filling back in once you've set the tortilla down.
When you complete the layer, spread a few spoonfuls of enchilada sauce and half the salsa over the top and sprinkle with half of the remaining Dragone® Whole Milk Mozzarella Cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; if you have leftover filling, sprinkle it over the top. Finish by pouring the 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 2–3 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.
Rad Tip: 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).
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.