Equipment
- Baking dish
- Slow cooker
Ingredients
- 16 ounces boneless, skinless chicken breasts
- 4 ounces Green Chiles canned, diced
- 1 tablespoon Dried Chopped Onions
- 4 ounces Cream Cheese
- 10 Flour Tortillas
- 8 ounces shredded cheddar cheese
- 14 ounces Enchilada Sauce jarred or canned
Instructions
TO MAKE THE SHREDDED CHICKEN:
- Place the chicken breasts in a crockpot. Spread chopped green chiles over the chicken. Sprinkle dried onion over the green chiles. Add the cubes of cream cheese to the top of the mixture.
- Cook the chicken on low for 6 to 8 hours or high for 4 to 5 or until chicken is tender enough to shred.
- Once the chicken is cooked remove it from the crockpot and use two forks to shred the chicken. Put the meat back into the crockpot and stir into the liquid.
TO ASSEMBLE THE ENCHILADAS:
- Preheat the oven to 400F.
- Heat the tortillas in the microwave for 30 to 45 seconds to soften them which will make it easier to roll them without the tortilla breaking.
- Make a small row of shredded chicken, about 2 to 3 tablespoons worth, in the middle of the flour tortilla. Sprinkle 1-2 tablespoons of shredded cheese over the chicken if desired.
- Roll the cooked chicken mixture in the tortilla. Once completely rolled, place seam side down in a pan.
- Spoon the enchilada sauce over the top of the rolled enchiladas.
- Sprinkle the rest of the cheese over the top.
- Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
- Remove from oven and serve. Top with a drizzle of sour cream, sliced black olives, diced tomatoes, sliced green onions, a sprinkle of fresh cilantro or parsley, avocado slices, Mexican cheese such as Cotija cheese and whatever other toppings you enjoy on your enchiladas.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 20g | Protein: 19g | Fat: 15g | Fiber: 2g
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