Once upon a time there was... Crockpot Chicken Enchiladas

We have one more recipe left to share from our October Greek Week, but it's going to take a while to finish. Rather than leave you hanging again, we have a great simple recipe for crockpot chicken enchiladas.

We first discovered these at Samster Mommy - her recipe looked so delicious and easy that it inspired us to give it a try. We combined hers with the one on the enchilada can and some new ideas of our own to create this Castle Farm version. This is a really great weeknight recipe and it makes fantastic leftovers for lunch all week!

ingredients (serves 6-8)

two 8 oz chicken breasts
4 cans verde enchilada sauce
1 8 oz package Philadelphia cream cheese
1 bag shredded taco cheese
1 onion, chopped

red enchilada sauce, for topping

sour cream, top t

opping and dipping

instructions

1. Make ahead: Put chopped up onion, whole chicken breasts, cream cheese, and sauce in a crockpot for 4 hours on high or 6 hours on low

2. When ready to eat:

a. Put 2 c of the sauce aside.

b. Shred chicken with forks (it will just fall apart).

c. Assemble 8 enchiladas by filling a tortilla with some chickeny stuff and some taco cheese. Be careful not to overstuff or they will be hard to roll up!

d. Roll them up and put them in a baking dish side-by-side.

e. Top the enchiladas with some of the reserved sauce (don't feel like you have to use all of it), a stripe of the red sauce, and a stripe of sour cream. Top with remaining taco cheese.

f. Bake 15-20 min at 400.

These are so simple and soooo delicious. They have definitely become a Castle Farm favorite!

Cal's tip: If you are saving some for leftovers and if you have some reserved sauce left (which you probably will) add some sauce to the leftover packages so they reheat extra nice!

Moo!