Slow Cooker Chicken Enchiladas
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 enchiladas
 
Ingredients
  • 2-3 large chicken breasts (boneless, skinless)
  • 1 tablespoon cumin
  • 2 tablespoon garlic powder
  • 1 tablespoon red chili powder
  • 1 block of cream cheese (softened)
  • 1 can of diced green chili peppers
  • ½ white onion (diced)
  • 2 tablespoons of butter or margarine
  • 10-12 small flour tortillas
  • shredded Monterrey Jack cheese
  • fresh pico de gallo
Instructions
  1. Heat butter over medium-high heat until melted. Add diced onion and cook until tender. Stir in a small can of green chili peppers and combine. Trim chicken breasts as needed and place in the bottom of your slow cooker. Combine spices and cover chicken breasts. Spoon cream cheese into slow cooker and add cooked peppers and onions. Place on low for 4-6 hours (or high for 2-3), until chicken is fully cooked. Shred chicken with fork or hand-mixer.
  2. Preheat oven to 350*. Sprinkle shredded cheese onto tortillas and fill with chicken mixture. Roll up and place seam side down in a greased casserole dish. Bake in over until cheese is melted. Serve with fresh pico de gallo or your favorite garnish!
Recipe by Taz and Belly at https://www.tazandbelly.com/2015/11/crockpot-chicken-enchiladas.html