Whether you’re a seasoned chef or a kitchen novice, there’s something special about crafting a homemade meal that brings everyone together. This Sunday’s lunch inspiration is chicken enchiladas!
Ingredients
- 2lbs boneless, skinless chicken tenders
- 1 block cream cheese
- 2 small cans green chilis, chopped
- 1 large can green enchilada sauce
- 2 cups shredded mozzarella
- 18 corn tortillas
The prep time may seem daunting but the majority is set it and forget it in the crockpot!
Chicken Enchiladas Instructions
- In a crockpot, cook chicken on high approx. 3 hours or until cooked through and tender
- Shred chicken and place back in crockpot
- Add cream cheese, green chilis, half enchilada sauce, and one cup cheese
- Cook on low, stirring frequently, until melted and well combined
- Preheat oven to 350 degrees
- In an 11×15 baking dish, put a thin layer of enchilada sauce on bottom of dish
- Arrange 6 tortillas flat to cover dish
- Place approximately half of the chicken mixture on top of the tortillas
- Cover with 1/3 cup shredded cheese
- Repeat the layering steps (7-9)
- Add another layer of 6 tortillas
- Add a thin layer of remaining enchilada sauce and cheese
Tip: While layering, think about it like lasagna. Tortillas instead of noodles!
13. Cover and Bake at 350 for 25-30min
14. Uncover and bake for another 5-10min or until top layer of cheese gets golden and bubbly
15. Serve
Tip: To serve – cut just like lasagna!
Enjoy these enchiladas with your favorite Mexican style beans and rice! We choose black beans and the Mexican style Rice-a-Roni.
I hope this gives you some meal inspiration! Let us know on our social media if you use this recipe. Follow us over on Instagram and Facebook for updates about the garden and more homestead content!
Woodland Hills Homestead 
Leave a comment