Tuesday Morning Tidy: Slow-Cooker Chicken Enchiladas
Our family frequently celebrates Tuesdays with tacos, but today I'm sharing a cream cheese chicken enchilada recipe that we like bring into our Tuesday rotation from time-to-time. In addition to being delicious, I love that this recipe's final prep (post slow-cooker) is only about 15 minutes. These enchiladas are tasty leftover, too.
Slow-Cooker Cream Cheese Chicken Enchiladas
- 2 chicken breasts
- 8 oz. package of cream cheese
- 1 can of pinto beans (you can sub black beans, if you prefer)
- 1 4 oz. can of diced green chilies
- 1 Tablespoon of taco seasoning (we use Trader Joe's Taco Seasoning)
- 1/2 cup of water
- 1/2 teaspoon salt
- 8 flour tortillas
- 1 cup of sour cream
- 2 cups of salsa verde
- 1-2 cups of Mexican shredded cheese blend
Place the chicken breasts at the bottom of the slow-cooker. Cut the cream cheese into cubes and place on top of the chicken. Then, add the pinto beans, green chilies, taco seasoning, salt and water. Cook on low for 6-8 hours. Before serving, shred the chicken breasts in the slower cooker; then stir the mixture and let it cook for another 15-20 minutes.
Preheat the oven to 350 degrees. Mix the sour cream and salad verde in a bowl. Spread about 1/3 to 1/4 of the mixture at the bottom of 9x13 and 8x8 casserole dishes. Place about a 1/2 cup of the chicken mixture into each tortilla. Roll the tortillas and place them side by side in the pans. Top the enchiladas with the remainder of the sour cream/salsa verde mixture and sprinkle with shredded cheese. Bake in the oven for 5-10 minutes.
Yields 8 enchiladas.
I hope you enjoy this flavorful and family-friendly recipe! To receive our recipes in your inbox, subscribe to our blog!