Time: 5-7 hours (includes slow cooker, assembly, and baking time)
Feeds: 4-6 people
Ingredients:
- 2-3 large chicken breasts (at least 1 1/2 pounds of chicken)
- 1 8 oz block cream cheese
- 1 packet taco seasoning
- 1/4 cup water
- 16 oz package Mexican blend shredded cheese
- 12 soft taco size flour tortillas
- 1 19 oz can La Victoria red enchilada sauce
Directions: Add the chicken breasts to a slow cooker. Sprinkle evenly with the taco seasoning and then top with cubed cream cheese. I always try to make sure the cream cheese stays on top of the chicken to where it’s not touching the sides of the slow cooker. Add in 1/4 cup of water and cook on low for 6-8 hours or on high for 4-6 hours. I recommend doing this on low if you have the time. Start checking the chicken around the half way mark as sometimes they cook quicker depending on the thickness of the breasts.
Once the chicken is cooked, shred with two forks and then mix in 2 1/2 cups of the shredded cheese. Let sit for a few minutes to ensure the cheese is melted and then you can assemble the enchiladas. At this point in the recipe, this chicken mixture can be used for quesadillas, tacos, etc.
Preheat your oven to 375 degrees – preferably on convection bake so that the cheese gets nicely browned and crispy.
Open the can of enchilada sauce and put in a bowl that’s big enough for you to dunk the tortillas in while assembling. Take a 9×13 glass baking dish and add a thin layer of enchilada sauce to the bottom. Take a tortilla and dip it into the sauce so just one side is coated. On a small plate, place that tortilla saucy side up. Add about 2-3 oz of the chicken filling to the tortilla, depending on how full you want them, and roll it up. Remember to be mindful to not overfill the tortillas as you still need them to be able to roll and close without the chicken spilling out the ends. Place the rolled tortilla into the baking dish and continue with the remaining 11 tortillas. I can usually get 10 across and then 2 along the top once they’re all in there and done. Top with the remaining enchilada sauce and then add the remaining cheese.
Place the enchiladas in the oven and bake for about 20 minutes. The sauce should be bubbly and the cheese should be completely melted and starting to brown. Remove from the oven and let sit to cool for at least 5 minutes.
Notes: These are great leftovers so we always make the full amount to have for lunches