Is anyone else getting excited for Cinco de Mayo? I love Mexican food and Margaritas! So, I wanted to share this delicious recipe with you to help you celebrate with your friends & family!
This is another seven ingredient dinner that is super easy and super delicious! It can be a little bit spicy, but if you add a little sour cream on top when serving it, that seems to balance out the spice nicely. Since eating these green chili chicken enchiladas, this recipe has been my go to recipe for Mexican night at our house.
The first thing I do is cook my chicken in the crock pot. I cook chicken like this a lot, because it is easy to make a lot of chicken and then shred it up, portion it out, and use it throughout the week in various recipes. In the picture above I am cooking a few more pieces of chicken than needed for this recipe because I am going to use the rest for a different meal.
For this recipe you need about 4-5 pieces of frozen chicken. Before I put my chicken in the crock pot I usually spray it down with non stick cooking spray, but that is the only other thing I put in. I cook my chicken on high for 4 hours, then take it out and shred it. The chicken always cooks perfectly all the way through and is so juicy! Also as it is cooking I get a wonderful smell that fills my kitchen as an added benefit throughout the day.
Once my chicken is cooked, and shredded, I set it aside and begin mixing up my enchilada filling. While I am mixing up my filling I turn on my oven to preheat to 350 degrees. Then I start with a large mixing bowl and add one 8 oz. package of cream cheese. Next, I pour in a can of diced green chilies, and then I add in my shredded chicken. The last ingredient is a cup of shredded cheese. Then you mix that all together and your filling is ready to go. I bet this would also make a really great dip if you went ahead and baked it in a baking dish for a party!
To fill my enchiladas I use a 1/3 cup measuring cup and get it heaping full. This amount generally seems to be the right volume of filling for each enchilada if you are using a medium sized tortilla. For larger or smaller tortillas you will need to adjust the amount of filling in each enchilada.
I love using my collapsible measuring cups! They work just like normal measuring cups but they store flat and take up so much less space in my drawers.
The best way I have found to fold an enchilada or burrito for that matter is to take two opposite sides and then fold them in towards the middle. Then you take one of the remaining sides and fold it over the top of the opposing sides and kind of tuck in under the filling and then roll it up. This method leads to the least amount of leakage in my experience. Also id you unfold your enchilada or burrito at a Mexican restaurant you will notice this is the technique they are using as well.
With my filling I was able to make 9 enchiladas and I crammed them all in side by side in my 9 x 13 baking dish. Before putting them in the baking dish though I sprayed the dish with non stick spray. That way when I am serving my enchiladas I don't have to work hard scrapping the bottom off the dish.
Before baking the enchiladas I top them with a can of green enchilada sauce, I use a mild can, but you can use whatever level of spice suits your taste buds. . Then, I pour on salsa verde to make sure my enchiladas are fully cover in sauce and salsa (if you don't like spicy you may want to skip this step and only use enchilada sauce).
The last ingredient I put on top of my enchiladas before baking them is a cup of shredded cheese. Yum cheese! Then I pop them in the preheated oven and bake for 30 minutes. The last minute or two of baking I like to change my oven to broil until the cheese on top starts to bubble.
Then you just let it cool for about 5- 10 minutes so you don't burn your mouth, serve, and enjoy! Don't forget the chips & salsa and margaritas! Have a great Cinco de Mayo everyone!
Green Chili Chicken Enchiladas
Preheat oven to 350 degrees
4-5 Frozen Boneless Skinless Chicken Breasts
1 8 oz package of cream cheese
1 can diced green chilies
2 cups shredded cheese (divided)
1 can green enchilada sauce
1 jar salsa verde
Spray crock pot with non stick cooking spray, then put in chicken and bake on high for 4 hours. Take out chicken and shred. Make filling for enchiladas by combining cream cheese, diced green chilies, chicken, and 1 cup of shredded cheese. Fill tortillas with a heaping 1/3 cup of filling and fold into enchiladas. Spray 9 x 13 baking dish with non stick cooking spray. Put in all enchiladas and cover with green enchilada sauce, salsa verde, and remaining shredded cheese. Bake for 30 minutes, for last minute set oven to broil until cheese starts bubbling. Remove allow to cool for 5-10 minutes and enjoy!