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
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!