Amy at Simply Sugar and Gluten-Free puts out a blog every Tuesday called, Slightly Indulgent Tuesday, where she has links to a couple dozen recipes from other bloggers. Last week I saw a link to something called Enchilada Chicken. I was curious and took a peek. It was a recipe for chicken thighs that were rubbed with spices and covered in green enchilada sauce. I thought to myself, I can do that with a whole chicken. Confident that I knew what I was doing, I didn’t save the URL so I can’t link the original recipe so you can compare the original with how I changed it.
To make sure this is gluten-free (if you are gluten-free) double check the label. I had a can in pantry that I thought was gluten-free because I didn’t see it in the ingredients. As I was rinsing it out (after I poured it all over the chicken), I saw some bold print closer to the bottom stating it contained wheat. I admit, I stood there contemplating. I knew I could toss the entire chicken and tell my husband that we were going out to dinner (which happened anyway when a friend called us to go out to meet him and his new girlfriend). Or I could go ahead and contaminate myself knowingly. Yes, I chose the latter. I just couldn’t waste all that. Thankfully, I didn’t feel any contamination after effects from it. I’m thinking about making it from scratch from now on.
Green Enchilada Lime Chicken
1 whole chicken
1/2 lime, quartered
1/2 onion, quartered (I used a red onion)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/8 teaspoon cayenne
1 can green enchilada sauce (gluten-free or not depending on your dietary needs)
fresh chopped cilantro
Stuff the chicken with the lime and onion quarters. Mix the chili powder, cumin, salt, and cayenne in a bowl and rub into the chicken. Pour the green enchilada sauce over the chicken and turn the chicken to make sure it covers the entire chicken. Place in a slow cooker and cook on low for 8-10 hours. Remove from the slow cooker and let rest before carving. Serve with fajita veggies and garnish with fresh chopped cilantro.
My slow cooker actually cooks a whole chicken faster than the standard 8-10 hours on low. If yours cooks faster than standard times, make sure you take this into account. You could also roast it in the oven if you don’t have a slow cooker. See this site for cooking times depending on your chicken’s weight.
I chopped up the leftover chicken to make my Addictive Chicken Salad for dinner that night. When I first decided to use the leftovers in the chicken salad, it was before I prepared the chicken for the slow cooker. I wasn’t sure about the spices and how they would come through. It turns out I had the right balance of lime and spice that neither was heavy in chicken. Yes, the chicken salad was still addictive and when I finished off the last of it earlier this week, I was sad I didn’t have more for later.