Slow-cooked Salsa Chicken Enchiladas

Like Mexican food? Great! You'll love this recipe then! It's basically your typical enchilada only amped up A LOT. It's creamy, cheesy and tasty.

Salsa Chicken Enchiladas

1 lb chicken, cut into large chunks

8oz cream cheese

½ cup cheddar cheese, cubed

1 jar of salsa, after poured into crockpot fill jar about ¾ of the way with water and add to crockpot

¼ tsp cumin powder

½ tsp onion powder

½ tsp garlic powder

1 tsp minced onion

Black pepper to taste

Handful green onions, chopped

Handful cilantro, chopped

8 Flour tortilla shells

2 cups Cheddar cheese, shredded

Sour cream

In a crockpot, combine chicken, cream cheese, cubed cheese, salsa, water and spices. Cook on low heat for at least four hours or until chicken is cooked thoroughly. Remove chicken chunks from sauce and shred. Return shredded chicken to sauce and continue to cook on low for another hour or so.

When you are ready to make the enchiladas, cut up the green onions and cilantro. Add to chicken mixture.

Preheat oven to 375. Set aside a 9x13 baking pan.

With a slotted spoon, add a spoonful or more of the chicken mixture to one side of the flour shell. TIP: let the sauce run through the slotted spoon before adding it to the shell.

Roll the shell and place into the pan. Make 8 rolled shells. Pour the remaining sauce and chicken over the rolled shells.

Sprinkle shredded cheese on top.

Bake for 25-30 minutes or until cheese is melted.

 My slow-cooked refried beans are the perfect side this Mexican dish. Top beans and enchiladas with sour cream and you are good to go. You’ve got yourself a good gut-stuffin' plate of deliciousness.