00:20
Prep
06:00
Cook
06:20
Total Time
Ingredients & Directions
Directions
Chicken Enchiladas
3
salt and pepper, to taste
4 oz
green chilis
6 oz
cream cheese
1/2 teaspoon
cumin
8
flour tortillas - 6"
12-15 oz
green enchilada sauce
4-6 oz
Monterey jack cheese, grated
cilantro for topping
sour cream for topping
- Add chicken breasts to a slow cooker, season with salt and pepper and add the can of green chilis.
- Cover and cook on low for 6 to 7 hours or on high for 4 hours.
- Once chicken is cooked, shred the chicken and add cream cheese and cumin; stir to combine.
- Preheat oven to 350°F.
- Place a large scoop of chicken mixture on each tortilla and roll them up.
- Place them seam side down in a casserole dish and repeat until you run out.
- Pour enchilada sauce over tortillas and top with shredded cheese.
- Cover with foil and cook at 350°F for 30 minutes.
- Remove foil and finish under the broiler for 2-3 minutes to brown cheese.
- Serve with cilantro and sour cream if desired.
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Yield: 4
00:20
Prep
06:00
Cook
06:20 Total Time
Ingredients
Directions
Chicken Enchiladas
3
salt and pepper, to taste
4 oz
green chilis
6 oz
cream cheese
1/2 teaspoon
cumin
8
flour tortillas - 6"
12-15 oz
green enchilada sauce
4-6 oz
Monterey jack cheese, grated
cilantro for topping
sour cream for topping
- Add chicken breasts to a slow cooker, season with salt and pepper and add the can of green chilis.
- Cover and cook on low for 6 to 7 hours or on high for 4 hours.
- Once chicken is cooked, shred the chicken and add cream cheese and cumin; stir to combine.
- Preheat oven to 350°F.
- Place a large scoop of chicken mixture on each tortilla and roll them up.
- Place them seam side down in a casserole dish and repeat until you run out.
- Pour enchilada sauce over tortillas and top with shredded cheese.
- Cover with foil and cook at 350°F for 30 minutes.
- Remove foil and finish under the broiler for 2-3 minutes to brown cheese.
- Serve with cilantro and sour cream if desired.