Slow Cooker Creamy Chicken Enchiladas Flavorful Delight

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 can (10 oz) green enchilada sauce
• 1 teaspoon garlic powder
• 1 tablespoon taco seasoning
• 8 large flour tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 0.25 cup chopped cilantro (optional for garnish)
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the softened cream cheese, sour cream, green enchilada sauce, garlic powder, taco seasoning, and mix until smooth. Season with salt and pepper to taste.
2. Stir in the shredded chicken, black beans, and corn until evenly combined.
3. Lay one flour tortilla flat and add about 1/2 cup of the chicken mixture to the center. Roll the tortilla tightly around the filling. Repeat with the remaining tortillas and chicken mixture.
4. Spray the slow cooker with cooking spray or line it with parchment paper for easy cleanup. Place the rolled tortillas seam-side down in the slow cooker.
5. Once all tortillas are placed, pour any remaining chicken mixture over the top evenly. Sprinkle the shredded cheese on top.
6. Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the tortillas are heated through and the cheese is melted.
7. Once done, use a spatula to serve the enchiladas on plates, and sprinkle with chopped cilantro for a fresh touch.