January 28, 2013
Remember that Slow Cooker Enchilada Sauce I posted about last week? Well, as promised here are the enchiladas I whipped up using it. They're so easy and yummy, and you can make the chicken filling in the slow cooker too. Just throw everything together in the morning, then by dinner time all you have to do is assemble your enchiladas, pop them in the oven for 25-30 minuets, and BOOM...delicious Cheesy Chipotle Chicken Enchiladas.
This recipe uses my homemade Slow Cooker Enchilada Sauce but you can use your own, or...I hate to say it...STORE BOUGHT sauce. :) The next time you need an easy week night meal, try these out!
Cheesy Chipotle Chicken Enchiladas
Yield: 10 Printable Recipe
4 oz of cream cheese, softened
1/4 cup sour cream
1 1/2 cups Chipotle Enchilada Sauce
2 cups shredded cheddar jack cheese
2 cups shredded cooked chicken (about2-3 large breasts)
1 cup corn, undrained
4 oz rotel
1 onion, diced (omit if cooking chicken stovetop)
1/2 tsp ground cumin
1/4 tsp garlic powder
In a medium bowl combine the cream cheese, sour cream and 1/2 cup enchilada sauce. Add 1 cup of shredded cheese. Set aside.
In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder. Add the cheese mixture to the chicken mixture.
Spread 1/2 cup enchilada sauce on the bottom of a baking dish. Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.
Pour remaining 1/2 cup enchilada sauce over enchiladas. Sprinkle 1 cup shredded cheddar-jack cheese over the top. Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.
CROCKPOT DIRECTIONS: Place chicken breasts, corn, rotel, onion, cumin, and garlic powder in your crockpot. Cook on low 6-8 hours or high 3-4 hours. If desired, you can add a little bit of chicken broth to the mixture. When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.
FREEZER DIRECTIONS: (uncooked enchiladas): Cook your filling, then assemble enchiladas, cover and freeze. Allow to thaw completely then bake at 375 F for 30 minutes or until hot. You can also freeze the chicken filling uncooked. Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze. When ready to cook, remove from freezer and allow to thaw completely. Place the thawed meat mixture in your crockpot and cook according to directions above.
Now I need a good white enchilada recipe, do you have one you'd like to recommend? If you do let me know in the comments, I'd love to try it out!