25 Slow-Cooker Enchilada Recipes - Part 2 - Mattis Lundqvist - ebook

Recipes:Honey–Tofu-EnchiladasEnchiladas Cranberry Chicken StyleEnchiladas with ChickenEnchiladas with TurkeyApple EnchiladasPear EnchiladasNuts-Chocolate-EnchiladasShrimp EnchiladasPineapple EnchiladasSeafood EnchiladasCrab-Mushroom-EnchiladasRaspberry-Chocolate-EnchiladasBreakfast EnchiladasEnchiladas with ZucchiniCauliflower EnchiladasChocolate-Banana-EnchiladasPesto EnchiladasKale EnchiladasFruity EnchiladasParsnip EnchiladasApple-Pumpkin-EnchiladasBlueberry EnchiladasStrawberry EnchiladasBanana Cream EnchiladasGrapes Enchiladas

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Mattis Lundqvist

25 Slow-Cooker Enchilada Recipes - Part 2

From delicious Enchiladas with Rice and Honey to tasty Shrimps Dishes - measurements in grams

BookRix GmbH & Co. KG80331 Munich


Serves: 6

Preparation Time: 3 hours


Coconut cream, 300 g

Tofu, 250 g, silken, cubed

Mustard, 80 g


Soy Sauce, 2 tablespoons

Garlic powder, 1/2 teaspoon

Honey, 110 g

Enchilada Sauce, 400 g

Salsa, 260 g

Dill weed, 1 teaspoon

Vegan Mozzarella Cheese, 200 g


Using a medium bowl blend coconut cream garlic powder, mustard, soy sauce, honey and dill together.

Put tofu mixture aside to marinate for 30 minutes.

Spread enchilada sauce into the bottom of crock pot.

Take tofu blend and fill tortilla; top with salsa and cheese. Roll and place into Crockpot with seam flat down. Top with remaining sauce.

Set crock pot on high and cook for 2 hours.

Top with leftover cheese and cook for an additional 20 minutes.

Nutritional Information

Calories: 304

Total Fat: 13.6 g

Saturated Fat: 2.5 g

Cholesterol: 8 mg

Sodium: 423 mg

Carbohydrates:16.9 g

Sugar: 12.3 g

Protein: 1.7 g


Enchiladas Cranberry Chicken Style

Serves: 6

Preparation Time: 2 hours


Chicken breasts, 1kg, cubed

Olive Oil, 1 teaspoon

Celery, 50 g


Oregano, 1 teaspoon

Basil, 1 teaspoon

Barbecue sauce, 200 g

Cranberry Sauce, 200 g

Vegan Mozzarella cheese, 200 g

Mixed dried seasoning, 1 teaspoon

Cream of chicken Soup, 200 g

Flour, 30 g




Heat up oil in a skillet and cook chicken breast with seasoning until brown (about 15 minutes).

Add cranberry and barbecue sauce and cook for until sauce has reduced by half. Remove from heat and put aside for half hour.

In a saucepan combine soup and 1/2 cheese. Bring to a boil then add flour, salt and pepper and whisk. Boil till sauce thickens.

Oil the bottom of your crock pot and place a sheet of tortillas in to cover bottom of pot completely.

Spoon chicken onto tortilla, dripping off excess sauce and add cheese blend. Repeat till enchilada mix is done, top with tortilla and sprinkle with leftover cheese.

Set crock pot on high and cook for 45 minutes.

Nutritional Information

Calories: 743

Total Fat: 40g

Saturated Fat: 14g

Cholesterol: 190 mg

Sodium: 900 mg

Carbohydrates: 70.2 g

Sugar: 36 g

Protein: 45g