Crockpot Chicken Enchiladas
Prep Time: 00:10
Cook Time: 04:00
3 lbs. boneless chicken breasts/thighs
1 pkg. cream cheese
16 oz. can green chili enchilada sauce
4 oz. diced green chilis
1 diced jalapeno (if you like it spicy!)
2 tbsp chili powder
1 tbsp cumin
12 - 20 Small corn tortillas
1 cup shredded mexican cheese
1Add 1 cup of green chili enchilada sauce to the bottom of your crockpot.
2Top with package of cream cheese and chicken (trimmed).
3Season chicken with 2 tbsp. chili powder and 1 tbsp. cumin.
4Add 4 oz. diced green chilis, 1 diced jalapeño (optional), and top with 1 cup of green chili enchilada sauce.
5Cook on high 4 hours or low 6 hours, stirring intermittently if able.
6When chicken is no longer pink, remove chicken pieces and shred using forks or stand mixer. Add shredded chicken back to crockpot.
7Preheat the oven to 350.
8Spray a non-stick cookie sheet with cooking spray. Place tortillas on the cookie sheet and spray both sides of each tortilla with cooking oil. Bake for 5-10 minutes, removing before they get crispy. Repeat for entire package of tortillas.
9Spray a 9x13 glass pan with cooking spray and pour 1/4 cup of green chili on the bottom of the pan. Scoop about 1/4-1/2 cup of chicken mix into each tortilla, wrap, and place in the pan seam down. Our pan fits about 16 cozily, and I usually put any extras in a little Pyrex dish that can be frozen and heated up separately.
10Top with 1 cup shredded Mexican cheese and bake for 15 minutes to finish.
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