Creamy Chicken Enchiladas (with cream cheese)

By: Amber Grangroth

Creamy Chicken Enchiladas are absolutly delicious! This is a comfort food the whole family will love and the recipe makes enough to feed a family too!

These enchiladas are tortillas filled with chicken, cheese, tomatoes, green chilis, cream cheese and spices wrapped up and placed in a baking dish with all the juices from cooking the filling laddled over the top then sprinkled with more shredded cheese.

Creamy Chicken Enchiladas are even better when made with homemade tortillas! But sometimes storebought tortillas will just have to do! I can’t do everything all the time!

I used frozen boneless skinless chicken thighs. But you can use chicken breast or tenders or even precooked chicken from a rotisseri. If you use cooked chicken, only cook the filling long enough to be melty and saucy!

Simply place the chicken in the bottom of a slow cooker, add the rest of the ingredients on top, cover and cook on low for 6-8 hrs or on high for 4 hrs.

After the mixture has cooked through and become soupy, remove some of the liquid and place in a separate bowl. Dont throw it out! This is your sauce for on top of the enchiladas!

Then use a hand mixer to shred the chicken. If you dont remove some of the liquid, you may just get splattered!

Fill tortillas with meat filling, and a sprinkling of shredded cheese. roll and place in a greased baking dish. I used twenty four 6 inch flour tortillas and i made a 9×13 inch pan and a 7x11inch pan of enchiladas.

You can use larger tortillas and add more filling to each tortilla if you want them to be hardier, but when feeding a bunch of kids, smaller is better!


Serve hot with your choice of sides.

Some ideas are: lettuce, tomato, green onion, cilantro, pickled jalapenos, sour cream, guacamole, salsa, sour cream, beans, Mexican rice, and hot sauce.

Enjoy!

Creamy Chicken Enchiladas Recipe (With Cream Cheese)

Ingredients:

3-4 lbs boneless skinless chicken thighs

1 4 oz can diced green chiles

1 10 oz can diced tomatoes with green chiles

8 oz cream cheese

1 Tbsp chili powder

1 Tbsp cumin

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 packs of tortillas

3 cups shredded cheddar jack cheese

1. Place all ingredients except the tortillas and shredded cheese in a crock pot. Cover and let cook on low for 6-8 hrs or on high for 4 hours

2. Remove most of the liquid and set aside. This will be used later.

3. Using a hand mixer or two forks, shred the chicken.

4. Place desired amount of filling into a tortilla, add a couple pinches of cheese and roll.

5. place filled tortillas in a greased baking dish. Repeat until all the filling is used.

6. Pour remaining liquid over the top of the filled tortillas and top with remaining shredded cheese.

7. Bake at 350 degrees for 20-30 minutes until the cheese is melted and bubbly.

8. Serve hot with your choice of sides.
Some ideas are: lettuce, tomato, green onion, cilantro, pickled jalapenos, sour cream, guacamole, salsa, sour cream, beans, Mexican rice, and hot sauce.
Enjoy!