Slow-Cooker Chicken Enchilada
These are Super Easy Chicken Enchiladas
Perfect for Taco Tuesday!!
Feel Free to cook your chicken anyway you like…..for this recipe I used a Slow-Cooker to cook my chicken. Since everyone is working from home, have your slow-cooker work for you!!
In the Slow-Cooker; season your chicken with garlic powder, and red pepper flakes. Cook on High for 3 hours.
Makes 6-8 Enchiladas
1 pound boneless chicken breasts
2 cans of enchilada sauce
1 can green chilis
1 medium onion, chopped
8 oz package of cream cheese (softened at room temp.)
2 packages of shredded Mexican cheese
8 flour tortillas (8 inch rounds)
Once you cook chicken (the way you like) add it into a food processor, chop it up until very fine.
In a saucepan on medium heat, cook onions in a teaspoon of olive oil until they become translucent. Add green chilis, cream cheese, and chicken. Continue to stir the mixture until the cheese is melted and to prevent burning. Add a cup of shredded cheese and mix. Remove from heat.
Preheat your oven to 375 degrees. Now let’s roll the enchiladas!
Get a shallow pie plate and a cutting board – cover the bottom of a 8 x 11 pan with a thin layer of enchilada sauce. Pour part of the enchilada sauce into the pie plate.
Dip a tortilla into the sauce and cover. Place tortilla on cutting board and scoop 2-3 tablespoons of the chicken mixture onto the shell. Spread across the middle, top with small cheese. Roll it up! Roll the tortilla and place the enchilada with the seam down into the pan. Repeat until all your chicken mixture is gone.
Use the remaining sauce to cover the edges of all of the tortillas with sauce. Sprinkle the remaining cheese on the top and cover with foil.
Cook in a preheated oven for 30-40 minutes until hot and bubbly. Remove foil and cook for another 15 minutes to get cheese toasty.
Let cool slightly before diving in. Top with your favorite ingredients; sour cream, guacamole, jalapeños, hot sauce, beans, corn, etc. Make it your own!!
Enjoy – see you in the Kitchen!!