Quick assembly For more streamlined chicken enchiladas, use a slow cooker

Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious.

We wanted a more streamlined recipe for chicken enchiladas that utilized our slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven.

First we created a simple but flavorful red chile sauce with onion, garlic, spices, and tomato sauce, then braised chicken thighs directly in the sauce, which both enhanced the flavor of the sauce and ensured moist, flavorful meat for our enchilada filling.

Monterey Jack cheese complemented the rich filling nicely, while canned jalapenos and fresh cilantro rounded out the flavors and provided tang and brightness. When it came time for assembly, we brushed the tortillas with oil and microwaved them to make them pliable.

After experimenting with oven temperatures and times, we found that baking the assembled enchiladas covered for 15 minutes in a 450 F oven resulted in perfectly melted cheese, and the edges of the tortillas did not dry out in the process.

Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges.

Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges.

DANIEL J. VAN ACKERE - AMERICA’S TEST KITCHEN VIA AP