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Creamy Chicken Enchiladas (With Cream Cheese)

Print Recipe
Cuisine Mexican

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

Instructions
 

  • 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
  • Remove most of the liquid and set aside. This will be used later.
  • Using a hand mixer or two forks, shred the chicken.
  • Place desired amount of filling into a tortilla, add a couple pinches of cheese and roll.
  • place filled tortillas in a greased baking dish. Repeat until all the filling is used.
  • Pour remaining liquid over the top of the filled tortillas and top with remaining shredded cheese.
  • Bake at 350℉ for 20-30 minutes until the cheese is melted and bubbly.
  • Serve hot with your choice of sides.

Notes

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