Yummy Crockpot Enchiladas

This is one of my family’s favorite meals! I prefer the red enchiladas, but my husband prefers green—either way its tasty. The filling for these enchiladas can be made in the crockpot, but they will need to be baked at the end.

Ingredients:

6 chicken breasts (thaw if frozen)

1 Tbs Garlic Powder

1 Tbs Chili Powder

1 tsp salt

1 tsp pepper

1 tsp dried cilantro

1 small can green chilies

1 cube cream cheese

2 cups shredded cheese (I like the Mexican style)

8 Tortillas

2 cans enchilada sauce (green or red)

Cooking Spray

Directions:

Start by spraying your crockpot generously with cooking spray (makes clean up way easier). Add whole chicken breasts to crockpot. Sprinkle with seasoning (if you are in a hurry, I sometimes use pre-packaged taco or fajita seasoning instead) and put green chilies on top. Cook on low 6-8 hours until chicken can be easily shredded with a fork. Once chicken has been shredded, cut up block, of cream cheese and stir in. Make sure cream cheese softens and fully mixes with chicken.

Pre-heat oven to 350. Prepare a baking dish (9x13) with cooking spray. Add enchilada filling to tortillas (more or less than 8 can be made depending on how much filling is in each) and sprinkle with shredded cheese. Tuck in ends of tortilla and roll up. Place enchiladas side by side in prepared baking dish (crowded is fine). Pour enchilada sauce over the enchiladas. Bake for 10 minutes. After 10 minutes spoon sauce over enchiladas again and sprinkle with remaining cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!