Filled with slow-cooked tender chicken and baked with Classic Brown Gravy, your family will ask for these yummy enchiladas again and again.
Recipe tags: gravy mix, moderate difficulty, lunch, slow
| 1 lb | Boneless skinless chicken thighs |
| 1 | Onion, chopped |
| 1 | Poblano pepper, chopped |
| 4 | Cloves garlic, halved |
| 1 tsp | Each ground cumin and chili powder |
| ½ tsp | Each salt and pepper |
| ½ tsp | Oregano |
| 1 cup | Tomato sauce |
| 1 pkg | Southeastern Mills® Classic Brown Gravy |
| 2 cup | Shredded Cheddar cheese, divided |
| 8 | Corn tortillas, warmed |
| 2 | Green onions, thinly sliced |
Add chicken, onion, poblano, garlic, cumin, chili powder, salt, pepper and oregano to slow cooker. Pour tomato sauce over top. Cover and cook on High for about 3 hours or until chicken is tender. Using two forks, shred chicken and toss with slow cooker sauce.
Preheat oven to 425˚F. Prepare Classic Brown Gravy Mix according to package directions. Stir 1/2 cup gravy into chicken mixture.
Grease 13- x 9-inch baking dish. Pour half of the remaining gravy into prepared baking dish.
Place 1/4 cup chicken mixture and 1 tbsp Cheddar in each tortilla. Roll up tightly and place seam-side down in baking dish. Top with remaining gravy and sprinkle with remaining cheese.
Bake, uncovered, for 20 to 25 minutes or until golden brown and bubbly. Sprinkle green onions over top.
For spicy enchiladas, stir in 2 chopped canned chipotle chilies.