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Crock-Pot Crack Chicken Green Chili Enchiladas {Recipe}

Green Chili Chicken Enchiladas

Crack Chicken has been making the rounds on Pinterest. Ooooy, gooey, cheesy chicken layered on a bun. It’s certain deliciousness. I have taken the crock pot favorite and tweaked it a bit for a Mexican Flair.

Here is my take on Crack Chicken with my Crock-Pot Crack Chicken Green Chili Enchiladas. Enjoy!

Crock-Pot Crack Chicken Green Chili Enchiladas
Recipe Type: Dinner/CrockPot/Casserole
Cuisine: Mexican
Author: Maryann
Prep time:
Cook time:
Total time:
Serves: 4-6 people
Crack Chicken with a Mexican twist!
Ingredients
  • Green Chili Crack Chicken:
  • 2 packages of Ranch Seasoning
  • 1 can Mild or Hot diced Green Chilis
  • 2 rectangles of cream cheese
  • 8-10 chicken thighs or breasts
  • Enchiladas:
  • Prepared Green Chili Crack Chicken
  • Corn tortillas
  • oil to soften the tortillas
  • Shredded Cheddar/mix Cheese
  • Olives, diced or minced
  • Green Chili Enchilada Sauce
  • Salsa and Sour Cream for plating
Instructions
  1. Green Chili Crack Chicken:
  2. Combine all the ingredients and cook in the crock pot on low for 8 hours. Shred once done.
  3. Enchiladas:
  4. Heat a pan on medium high with the oil. Dip each tortilla in oil to heat through and soften so the tortillas will be pliable and easy to handle and roll.
  5. Once all the tortillas have been heated in oil, take one and dip into the green chili enchilada sauce, then lay flat on a plate and place a good dallop/spoonful of the green chili crack chicken mixture towards one side of the tortilla. Roll carefully.
  6. Place in a casserole dish (9×13 inches is fine).
  7. Repeat until you have your first layer of enchiladas. Spoon some enchilada sauce over the first layer, then sprinkle with cheese.
  8. Repeat with a second layer of enchiladas. Another layer of sauce and cheese.
  9. Preheat oven at 375 degrees.
  10. Cook for 25 minutes or until the middle is nice and bubbly hot and the cheese is golden.
  11. Enjoy!
  12. Roll the mixture

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