Creamy Chicken Enchiladas

Ingredientes

2 packets green enchilada sauce (I used Frontera 8 ounce packets)

4-6 chicken breasts (if only doing chicken, do 6 breasts

if adding things like corn and black beans, you can get away with 4 breasts)

16 ounces (2 cups) sour cream

Optional: 1 can corn (drained)

Optional: 1 can black beans (drained and rinsed)

Optional: 2-3 red peppers, diced (can sub yellow or orange)

Optional: 1 onion, diced

1 tsp salt

Approx. 18-20 tortillas

2 c shredded Mexican cheese

2 jars of salsa verde (can sub regular salsa if you can't find salsa verde, I get this at Trader Joe's)

Optional toppings: avocado, cilantro

Instrucciones

Put the peppers and onion in the crock pot, then the chicken, then 1 packet of enchilada sauce and cook on high for 4 hours or low for 6 hours.

Once the chicken is cooked, fish out the chicken and transfer it to a bowl, leaving all the juice and veggies in the crock pot. Turn the crock pot off.

Shred the chicken by hand or using a hand mixer till gently shredded (I wanted it really well shredded so I used a hand mixer for this; you don’t have to. Just don’t overmix so the chicken turns to mush).

To the crock pot, add 1 cup sour cream and the second packet of enchilada sauce and whisk to combine.

Add the shredded chicken, corn, and black beans back to the crock pot and stir to combine.

THE SAUCE: In a blender, combine the other cup of sour cream, 2 jars of salsa verde, salt, and blend. (This part was a total experiment; it is delicious and really puts the creamy in the recipe title).

ASSEMBLING THE ENCHILADAS: Pour a small amount of sauce into the bottom of each container you are using; just enough to coat the bottom.

Fill each tortilla with a scoop of the chicken filling (approx. 1/2 c per enchilada but you don’t really need to measure) then line then up one by one in your dish, seam side down so they don’t unfold; get them nice and close together.

Pour more of the sauce over the top of the enchiladas; not too much (we aren’t trying to drown them in sauce) but enough to lightly cover the tops of the enchiladas.

Cover with cheese

REPEAT steps 7-10 for as many enchiladas/containers till you run out of tortillas and filling. If you have extra sauce you can toss it, or store it in a jar for another meal. I think the extra sauce would be delicious over a sweet potato.

BAKE (covered in foil) at 350º for 30 minutes, then uncovered for 10 minutes so the cheese can get nice and bubbly.

Serve with a nice side salad and enjoy!

Put the peppers and onion in the crock pot, then the chicken, then 1 packet of enchilada sauce and cook on high for 4 hours or low for 6 hours.

Once the chicken is cooked, fish out the chicken and transfer it to a bowl, leaving all the juice and veggies in the crock pot. Turn the crock pot off.

Shred the chicken by hand or using a hand mixer till gently shredded (I wanted it really well shredded so I used a hand mixer for this. You don’t have to. Just don’t overmix so the chicken turns to mush).

To the crock pot, add 1 cup sour cream and the second packet of enchilada sauce and whisk to combine.

Add the shredded chicken, corn, and black beans back to the crock pot and stir to combine.

THE SAUCE: In a blender, combine the other cup of sour cream, 2 jars of salsa verde, salt, and blend. (This part was a total experiment. It is delicious and really puts the creamy in the recipe title).

ASSEMBLING THE ENCHILADAS: Pour a small amount of sauce into the bottom of each container you are using. Just enough to coat the bottom.

Fill each tortilla with a scoop of the chicken filling (approx. 1/2 c per enchilada but you don’t really need to measure) then line then up one by one in your dish, seam side down so they don’t unfold. Get them nice and close together.

Pour more of the sauce over the top of the enchiladas but not too much – just enough to lightly cover the tops of the enchiladas.

Cover with cheese

REPEAT steps 7-10 for as many enchiladas/containers till you run out of tortillas and filling. If you have extra sauce you can toss it, or store it in a jar for another meal. I think the extra sauce would be delicious over a sweet potato.

BAKE (covered in foil) at 350º for 30 minutes, then uncovered for 10 minutes so the cheese can get nice and bubbly.

Serve with a nice side salad and enjoy!