Slow Cooker Chicken Enchilladas

• servings: Serves: 10

Ingredients

4 chicken breasts

700g passata sauce

400g canned crushed cherry tomatoes

400g canned kidney beans, drained and rinsed (or substitute with black beans or mixed beans)

1 small red capsicum, cut into thin strips

1 small yellow capsicum, cut into thin strips

1 small red onion, sliced

200g cherry tomatoes, halved or quartered

3 tablespoons Mexican spice blend (see note below)

400g canned corn, drained

Sea salt and cracked black pepper, to taste

To add later:

8–10 tortillas, cut into thick strips

1–2 cups tasty cheese, grated

Notes:

Mexican spice blend: Available in most supermarkets and food grocers. Look for blends with paprika, cumin, oregano, onion, and garlic.

Freezer-friendly: Cool completely and portion into airtight containers. Reheat in the oven or microwave with a little extra cheese or sauce if needed.

Dump bag-friendly: Add all ingredients except tortillas, corn, and cheese into a large zip-lock bag. Freeze flat. Defrost in the fridge overnight, then cook as per instructions.

Oven-friendly: If you prefer, the full dish can be cooked in a Dutch oven at 160°C for 2.5 hours before finishing with tortillas and cheese as above.