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Adobo Chicken Enchiladas with Lemon Cream Sauce

Slow Cooker Adobo Chicken Enchiladas

Do you have a favorite type of enchilada you love to make/eat? Or are there just too many options to narrow it down to one? That’s pretty much the way I feel, I mean, are there really any bad ones? I love the endless ideas I see out there and sometimes the ideas for flavor combos just pop into my head. Sometimes they don’t turn out like I hoped, but then again, sometimes they are way better than I could have ever imagined. Like these! I slow cooked some Adobo Chicken and made a simple but tasty homemade Lemon Cream Sauce for one of the best new enchilada dishes I’ve had in a very long time!

Slow Cooker Adobo Chicken Enchiladas

Utilize your slow cooker to make the best and most flavorful chicken that is just a tad spicy. Once it’s done  you can shred it all up and have it ready to go! If you’re feeling ambitious you could even make a double batch and freeze half of it for next time.

Slow Cooker Adobo Chicken Enchiladas

Slow Cooker Adobo Chicken Enchiladas

Making the lemon cream sauce might sound hard, but it actually only takes 5 ingredients and a few minutes. It’s the perfect cool creaminess to offset the smoky spicy chicken.

Slow Cooker Adobo Chicken Enchiladas

Slow Cooker Adobo Chicken Enchiladas

Pile it high with cheese (of course!) and bake for a few minutes to make a simple weeknight dinner that’s anything but boring!

Slow Cooker Adobo Chicken Enchiladas

Slow Cooker Adobo Chicken Enchiladas

Adobo Chicken Enchiladas with Lemon Cream Sauce

Jennifer Draper
4.67 from 3 votes
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Servings 4

Ingredients
  

Adobo Chicken:

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried cilantro
  • 2 tablespoons adobo sauce from canned chipotle peppers
  • 2 tablespoons enchilada sauce optional

For Lemon Cream Sauce:

  • 2 tablespoons butter
  • 2 tablespoon flour
  • 1 cup broth
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • pinch of salt

To assemble:

  • 6-8 taco sized flour tortillas
  • 4 oz shredded monterrey jack cheese
  • fresh cilantro optional

Instructions
 

  • Add all adobo chicken ingredients to a small (2-3 quart) slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken
  • In saucepan melt butter and whisk in flour until smooth
  • Add in broth slowly while continuing to whisk until combined
  • Let simmer while whisking until slightly thickened (about 3-4 minutes)
  • Remove from heat and stir in sour cream and lemon juice (add a pinch of salt if desired)
  • Preheat oven to 350 degrees
  • Assemble adding a small ladle of sauce to bottom of small casserole dish (I used a 5x8 dish)
  • Divide chicken among 6-8 tortilla and roll and place seam side down in dish
  • Pour remaining sauce over top and sprinkle with cheese
  • Bake for 15-20 minutes until cheese is melted and lightly browned
  • Let set for about 15 minutes before serving
  • Top with fresh cilantro, if desired
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Important nutritional disclaimer

Slow Cooker Adobo Chicken Enchiladas

7 Comments

  1. Just a question on the adobo chicken enchilada with lemon cream sauce are you suppose to cook the chicken in any liquid in the slow cooker? love your recipes!

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