My friend April makes some mean enchiladas. Her recipe is easy and a big crowd-pleaser! It’s packed with creamy, tangy flavor — perfect for a weeknight or a party!

Ingredients:

• 4 chicken breasts (frozen or thawed)
  
• 1 (16 oz) jar tomatillo salsa
  
• 1 (4 oz) can diced green chiles
  
• 1 (8 oz) block low-fat cream cheese
  
• 8–10 soft flour tortillas
  
• 1 (15 oz) can green enchilada sauce
  
• 1–2 cups shredded sharp cheddar cheese
  

Optional shortcuts:

• Use pre-shredded rotisserie chicken instead of cooking raw chicken.
  
• Buy pre-cooked, shredded chicken from the deli section to save time.
  

Instructions:

1. Cook the Chicken:
   
   • In a crockpot, add chicken breasts, tomatillo salsa, and diced green chiles.
     
   • Cook on low for 6–8 hours or high for 3–4 hours until chicken is fully cooked and tender.
     
   • (If using frozen chicken, allow extra cooking time.)
     
2. Shred and Mix:
   
   • Shred the cooked chicken directly in the crockpot using two forks.
     
   • Stir in the block of low-fat cream cheese until melted and creamy.
     
3. Assemble the Enchiladas:
   
   • Spoon a generous serving of the chicken mixture into each tortilla.
     
   • Roll up each tortilla and place seam-side down in a greased 9×13″ baking dish.
     
4. Top and Bake:
   
   • Pour the green enchilada sauce evenly over the rolled tortillas.
     
   • Sprinkle shredded sharp cheddar cheese over the top.
     
   • Bake at 350°F for 20–25 minutes until the cheese is melted and bubbly.
     
5. Serve:
   
   • Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.

April’s Enchiladas

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Ingredients

• ▢ 4 chicken breasts frozen or thawed
• ▢ 1 16 oz jar tomatillo salsa
• ▢ 1 4 oz can diced green chiles
• ▢ 1 8 oz block low-fat cream cheese
• ▢ 8 –10 soft flour tortillas
• ▢ 1 15 oz can green enchilada sauce
• ▢ 1 –2 cups shredded sharp cheddar cheese

Optional shortcuts:

• ▢ Use pre-shredded rotisserie chicken instead of cooking raw chicken.
• ▢ Buy pre-cooked shredded chicken from the deli section to save time.

Instructions

Cook the Chicken:

• In a crockpot, add chicken breasts, tomatillo salsa, and diced green chiles.
• Cook on low for 6–8 hours or high for 3–4 hours until chicken is fully cooked and tender.
• (If using frozen chicken, allow extra cooking time.)

Shred and Mix:

• Shred the cooked chicken directly in the crockpot using two forks.
• Stir in the block of low-fat cream cheese until melted and creamy.

Assemble the Enchiladas:

• Spoon a generous serving of the chicken mixture into each tortilla.
• Roll up each tortilla and place seam-side down in a greased 9×13″ baking dish.

Top and Bake:

• Pour the green enchilada sauce evenly over the rolled tortillas.
• Sprinkle shredded sharp cheddar cheese over the top.
• Bake at 350°F for 20–25 minutes until the cheese is melted and bubbly.

Serve:

• Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.