I’ve always been a fan of enchiladas. As a kid my parents would take me and my family to a small authentic Mexican restaurant called La Casita. With dim lights, scents of stewing jalapeños, and cozy seating it didn’t take much to fall in love with the food. Our classic order consisted of the cheese and chicken enchiladas that was smothered in a rich red sauce. Growing up on those enchiladas, with the perfect sauce I’ve all but boycotted any other red enchilada. Nothing is quite the same.
Even at home, canned red sauce just doesn’t do it for me, so I make enchiladas with green sauce. This recipe that I’m sharing today is one of our family go-to’s. I put the chicken in the crockpot with some onion, garlic salt, and green chilies. By afternoon it is ready to be shredded and wrapped. That chicken alone is delicious. If you are eating lean.. go head and wrap up the meat plain. Maybe throw a few other veggies in or eat it as a taco.
For some amazing enchiladas, I add in a little cream cheese. So so good. Mix all together and wrap up. I like to half the green sauce I first. They wrap the enchiladas and pour the remaining sauce down the middle. Leaving the ends out make for some nice crunchy ends. If your feeling crazy add a little cheese on as well and bake uncovered. I serve with some refried beans and brown rice. Maybe a little cilantro garnish.. a delicious dinner.
- 1 can Cream of Chicken
- 1/2 Onion minced
- 1 8 oz pkg Cream Cheese at room temp.
- 1 7 oz can of diced Green Chilies
- 1 tbsp Garlic minced
- 2 tsp Cumin
- Salt and Pepper
- 8-10 Large Flour Tortillas
- 1 28 oz can of Green Enchilada Sauce
- 1/4 c or so of shredded Cheese mexi blend or cheddar
- 3-4 chicken breast cooked and shredded Can boil or crockpot with a little butter
Using a medium crockpot, spray the inside with a non-stick cooking spray.
Add chicken, green chilies, onion, garlic, cumin, salt and pepper.
Cook on low for 6-8 hours or high for 3-4 hours.
When chicken is done, remove and shred.
Combine with cream cheese and half to a whole can of cream of chicken.
Spoon mixture into tortillas and place in a large sprayed casserole dish.
I like to add half of the enchilada sauce to the pan before adding in the enchiladas, then pour remaining over top.
Top with shredded cheese if desired and bake uncovered for 40 minutes at 350 degrees.