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Mango Habanero Chicken Enchiladas

Sweet-heat chicken enchiladas with mango habanero salsa and a jalapeño crema drizzle.

Serves 4Prep 15 minCook 210 minDifficulty mediumCuisine Mexican
spicyslow-cookermain
Servings: 4

Ingredients

Instructions

  1. Put 4 boneless and skinless chicken thighs in the crockpot. Dump a jar of your fav salsa - mine is Mrs. Renfro’s and their mango habanero one is one of the best. I also added some jalapeños and green chilies because I like heat. Cook on high for 3-4 hours and shred chicken once cooked
  2. Put chicken mixture on half the tortilla and top with shredded cheese. Put seam side down on a baking dish
  3. Top with remaining chicken and salsa mix on top of all the tortillas if you have any leftover
  4. Top with more cheese and put it in the oven at 350 for about 10-15 minutes or then broil at the end until cheese is crispy
  5. Top with fresh jalapeños. I got a blow torch that I wanted to use so I just lightly torched them a bit
  6. Drizzle the sauce on top. For the sauce - it was a simple blend of cilantro, jalapeños, sour cream, garlic, green chilies, salt, pepper, and EVOO.