Slow cooker chicken enchiladas

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It doesn’t get any easier than this. I PROMISE!

Ingredients:

  • 1.5-2 lbs boneless chicken breast
  • 2 cups salsa of your choice
  • 1 block of cream cheese (softened)
  • 2 cups of shredded Mexican blend cheese
  • 10 tortillas
  • 1 can of enchilada sauce

 

Directions:

  • Place chicken and salsa into slow cooker and cook on low for 6-8 hours.

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  • After chicken is cooked thoroughly add the cream cheese and lightly stir and chop chicken.(it shouldn’t take much effort). Cream cheese may need a few minutes to fully melt and mix with chicken.

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  • Pre-heat oven to 350 degrees and take a greased 8×8 casserole dish and pour just enough enchilada sauce to coat the bottom of the dish.
  • Add chicken and a little cheese to each tortilla and simply wrap them end over end facing down into your dish.
  • If dish is full, pour a little more enchilada sauce over all tortillas and continue stacking them on top of the others.
  • when your tortillas are done, pour remaining sauce over them and sprinkle more cheese on top.
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  • Place in oven for 10-15 minutes or until cheese is melted.
  • ENJOY!
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