Easy Green Chile Chicken Enchiladas
Enjoy these easy creamy green chile chicken enchiladas with your family!
Equipment
- 1 slow cooker optional (or you can saute chicken breast)
Ingredients
Slow Cooker Shredded Chicken
- 2 skinless, boneless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Green Chile Chicken Enchiladas
- 2 chicken breasts, shredded
- 1 small onion, diced
- 2 peppers, diced
- 1 block cream cheese
- 1/2 tsp cumin
- 1 cup cheese, shredded
- 1 can green chiles
- 1 can green enchilada sauce
- 12 tortillas, corn or flour
- cooking spray
- 1/2 tsp salt
- 1/2 tsp olive oil
Instructions
- Prep chicken by cooking chicken breasts, spices and chicken broth or water for 4 hours on high or 8 hours on low. (You can also saute chicken in olive oil if no time for crock pot.)
- Heat olive oil in a saute pan. Saute peppers and onions with 1/2 tsp of salt until transluscent.
- Add cream cheese and green chiles with liquid to veggies. Cook until cream cheese melts.
- Add chicken to the cream cheese mixture.
- Place chicken mixture in tortillas.
- Place tortilas in sprayed casserole dish.
- Top the tortillas with the green enchilada sauce and shredded cheese.
- Bake at 400 degrees for 15-20 minutes until the enchiladas are golden brown on top.
- Top with optional toppings: salsa, sour cream, green onion and guacamole.