Super Easy Chicken Enchiladas
After reading several recipes online, I decided to take what I considered to be the best of what had read.
My DH said these were his favorite!
This recipe can be made for a few or many, it's super easy to adjust.
This is will make an 8x8 pan.
- 2 large (or 3 small) boneless skinless chicken breast
- 1 can ROTEL tomatoes - mild/regular/spicy - your choice.
- 1 box cream cheese - softened
- 8oz package finely shredded Mexican blend cheese (Colby Jack/asiago/etc is fine!)
- 1 or 2 teaspoons Taco seasoning (to taste)
- Large package Fajita Size flour tortillas
(You can use corn tortillas if you'd like, we prefer flour.)
I use my small crock-pot for this recipe.
If I'm making a larger patch I'll break out the big crock-pot.
Place rinsed chicken breasts in crock-pot.
Pour one can ROTEL tomatoes over the chicken (juice and all!)
Cover and cook on low until done. Mine takes about 5 hours.
(Yours may vary - just be sure it's cooked all the way through!)
Heat oven to 425.
Pull chicken out of the crock-pot and shred into a large bowl - Retain juice and bits in crock-pot.
Using a slotted spoon I remove the bits from the juice and add them to the shredded chicken.
In a separate bowl, add the cream cheese and enough of the juice to make a medium thick sauce.
Pour just over half of this in with the chicken.
Toss in the Taco seasoning.
Stir well.
Toss in half of the shredded cheese.
Stir well.
The mix should be juicy moist, but not runny at all.
If it seems a bit dry, add more juice.
Spray a 8X8 oven safe pan with non-stick spray.
Scoop up a bit and place on tortilla - roll up.
Place in pan - seam side down.
Continue until pan is full.
Top with remaining shredded cheese.
Add the remaining juice to the remaining cream cheese sauce.
Pour over the top of the enchiladas.
Cover with foil.
Bake for 15 minutes.
Uncover and bake for an additional 5 minutes.
For a bigger batch I use 5 chicken breasts and 2 cans of ROTEL tomatoes and bake in a 9x13 pan.
ENJOY!