The very first time i made fajitas in the crockpot was when I found a recipe on a site I had just discovered Stacy makes cents, there are some amazing recipes on there, these ones came about because I didn’t have some of the ingredients or I had things to use up. With the leftovers we make taco soup for the next day’s lunch, all using only 1 chicken breast. For the enchiladas there is enough to make 6.
Homemade tortillas are the best, if you have ever been to Utah or Mexico they taste just like they make them in the street carts … Not Taco Bell or cafe rio the proper stuff made by Mexicans, I lost my recipe but I must start making my own again!
You will need…
1 chicken breast
3 cups frozen peppers
2 handfuls of spinach
1 medium red onion
1 tsp garlic powder
1 tsp Chilli powder
2 tsp Cumin
Put a small amount of water in the bottom of the crock pot just to cover then add the vegetables.
Place chicken on top then sprinkle with chilli, cumin and garlic then squeeze half a fresh lime over everything.
Cook on high for about 4 hours or on low for 6-8 hours until chicken easily shreds
Serve with homemade tortilla wraps, salad, cheese and sour cream
For the enchiladas
Mix 3/4 of a 500ml carton of passata into the shredded chicken and leave it for a further 30 mins
Preheat oven to 180 degrees c
Mix in a few handfuls of grated cheese then divide between tortillas and roll them up
Place in a oven proof dish and pour remaining passata over them and sprinkle with cheese
Bake in oven for about 10-15 mins
Serve with sour cream and salad