My sister, Annissa, is one of those creative people that can look in the cabinet a just throw a recipe together.  All of her recipes are scrumptious.  A few days ago when she told me she was making enchiladas for dinner I asked her to take pictures so I could share the recipe with you.  After all, what’s a recipe without a picture, right?

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Chicken Enchiladas

8 (8 or 10″) flour tortillas

1 (10 oz.) can green enchilada sauce

2 c. shredded cheddar cheese or cheese blend

1 lb. boneless, skinless chicken breasts

1 (8 oz.) cream cheese

1 can diced green chiles with juices

1 packet of taco seasoning

  • Put chicken breasts, cream cheese, green chilies, and taco seasoning in a crock pot on high for 2.5-3 hours.
  • Pull chicken out and shred with a fork and put back in the crock pot with juices and mix together.
  • Spray 9×13 pan with cooking spray. Wet pan with enough green enchilada sauce to cover the bottom of the pan.
  • Fill flour tortillas with mixed ingredients from crock pot, and then roll. Place in pan and pour remaining green enchilada sauce over tortillas.
  • Sprinkle cheese atop tortillas.
  • Cover with foil and bake for 30-45 minutes at 400 degrees or until cheese and sauce is bubbly.

We like to add toppings: shredded lettuce, tomato, sour cream, salsa or taco sauce

 

 

Put chicken breasts, cream cheese, green chilies, and taco seasoning in a crock pot on high for 2.5-3 hours.

 

 

Pull chicken out and shred with a fork and put back in the crock pot with juices and mix together.

 

 

Spray 9×13 pan with cooking spray. Wet pan with enough green enchilada sauce to cover the bottom of the pan.

 

 

 

Fill flour tortillas with mixed ingredients from crock pot, and then roll. Place in pan and pour remaining green enchilada sauce over tortillas. Sprinkle cheese atop tortillas. Bake for 30 minutes at 400 degrees.

 

 

 

I like to add a little more cheese after the enchiladas come out of the oven. Add toppings if you’d like and enjoy!