Crock Pot Chicken Enchiladas

Crock pot Chicken Enchiladas.... 

Now doesn't that sound heavenly? These are definitely a staple in my house. They take almost no time to throw together, taste delightful, and it keeps the hubby happy (he hates turning the oven on in the summer time months). My very favorite thing about this is that there is no rolling of tortillas necessary. That's right, not one single roll of the tortilla to make these delightful little things. There is only one downside to this.... It is impossible to make it look presentable when serving....

Everything sort of melds together and you end up with this.... but it tastes SOOOOO much better than it looks. 

Oh crap... one other downside. I do actually dirty one pan in the making of these enchiladas.... but if you have your own recipe use that one and then it's not a problem!

Another great thing about these enchiladas is that you can use what ever recipe you normally use, and it works great! If you don't have a recipe you use, we use this one at my house.

I start off by getting my cream cheese out to soften. If it's not soft enough to mix you'll end up with clumps in the final product.

Next I melt a tablespoon or two of butter in a small pan. 

Add three tablespoons of flower and whisk to get all the clumps out. Once that is smooth, add two cups of chicken broth. Let this simmer until it's nice and thick. 

This is where I kinda cheat. After I add the chicken broth I grab a can of enchilada sauce and dump it right in. Feel free to use homemade if you have it!

Once your done with that remove it from the heat and set it aside. 

Now take a minute and cut up all your veggies you want in it. Again, this is personal preference. I used half of an onion, two cloves of garlic, a little bit of cilantro, and half of an anaheim pepper. 

Also grate your cheese at this point. I used chedder and mozzarella because that's what I had on hand. Pepper jack is a favorite of mine also. Shred two to three cups. You will only use half of this in the filling. The other half will be used for the top.

Then throw everything together, including shredded chicken or choice of meat, and about a cup of sour cream. 

Mix it all together and you get....

This delightful looking concoction. 

Now comes the fun part of layering. So, get all your stuff together. Don't forget the tortillas!

Start off by adding just enough sauce to cover the bottom of the pan. Got that? Great! Now add a layer of tortilla. This requires a little tearing and ripping of tortilla to get it to fit, just make it work. Then add some of the filling and press it down to cover the edges. 

 Then add another layer of tortilla, sauce, filling, tortilla, sauce filling until you've used up all the filling. Pour any remaining sauce on top and add all the cheese.

Now pop that baby in and let her go for a few hours.

NOTE: This WILL burn! There are a few things you can do to avoid this.

1. Spray your pot. Then, when you think you've sprayed it enough, spray it some more.

2. DO NOT cook this on anything other than low.

3. Most crock pot recipes can go all day and be fine. This is not one of them. If it's going to be on for longer than five hours, make sure someone is home to keep an eye on it. This is much too good to end up burned. 

I hope you enjoy this as much as we do!

Crock Pot Enchiladas

Ingredients:

2 Tbs Butter

3 Tbs Flour

2 Cups Chicken Broth

1 Can Enchilada Sauce

1/2 Onion - Diced

1/2 Anaheim Pepper - Diced

2 Cloves Garlic - Diced

Handful Cilantro - shredded

2-3 Cups shredded Cheese - Divided

1 8oz pkg Cream Cheese - Softened

1 Cup Sour Cream

2 Cups Shredded Chicken

3-4 Tortillas

Melt butter in small sauce pan. Whisk in flour until smooth. Add chicken broth and simmer until thickened. Add enchilada sauce and remove from heat. Set aside.

Cut up onion, pepper, garlic, cilantro, and shred cheese. Add to the cream cheese along with sour cream and chicken. Mix together. 

Starting with the sauce, layer tortillas and cream cheese mixture until mixture is gone. Top with remaining sauce and cheese and cook on low for 4-5 hours.