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 9x13" 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.