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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 can (10 oz) green enchilada sauce The base of these enchiladas starts with shredded cooked chicken. You can use any leftover chicken or rotisserie chicken. Next, we mix cream cheese and sour cream for a rich, creamy texture. The green enchilada sauce adds a zesty kick. This combination creates a flavorful filling that makes each bite delightful. - 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) - 1 teaspoon garlic powder - 1 tablespoon taco seasoning - Salt and pepper to taste - 1/4 cup chopped cilantro (optional for garnish) Tortillas wrap the creamy filling and hold everything together. I love using large flour tortillas. They are soft and easy to roll. Shredded cheese on top melts into a gooey layer. Black beans and corn add texture and nutrition to the dish. I use garlic powder and taco seasoning for extra flavor. Don't forget to season with salt and pepper! For a fresh touch, sprinkle chopped cilantro on top before serving. First, grab a large bowl. In this bowl, combine the cream cheese, sour cream, and green enchilada sauce. Add the garlic powder and taco seasoning. Mix these ingredients until they are smooth. Taste the mixture and add salt and pepper as needed. Next, stir in the shredded chicken, black beans, and corn. Ensure everything is well mixed. This creamy mixture will be the heart of your enchiladas. Now, take one flour tortilla and lay it flat. Scoop about half a cup of the chicken mixture into the center. Roll the tortilla tightly around the filling. Repeat this step with the remaining tortillas and filling. Once all the tortillas are rolled, it’s time to arrange them in the slow cooker. Spray the slow cooker with cooking spray. Place the rolled tortillas seam-side down in the slow cooker. This helps keep them intact. Cover the tortillas with any leftover chicken mixture. Then, sprinkle the shredded cheese on top. Cover the slow cooker with a lid. Cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours. To check if they are done, look for melted cheese and heated tortillas. You can use a spatula to serve the enchiladas. When you roll tortillas, keep the filling in the center. This helps prevent spills. Warm the tortillas first to make them soft. You can microwave them for a few seconds. This way, they won’t break when you roll. To ensure a creamy consistency, mix the cream cheese and sour cream well. Blend them until smooth before adding other ingredients. This helps avoid lumps. If you want a richer flavor, use more cream cheese. Adjust the salt and pepper to taste for balance. For toppings, consider fresh cilantro, avocado slices, or diced tomatoes. A sprinkle of lime juice adds a zesty touch. You can also serve with salsa or guacamole on the side. Pair these enchiladas with a simple salad or rice. A cold drink like limeade or iced tea complements the meal well. These options will enhance the flavors and make your meal more enjoyable. {{image_2}} You can easily change some ingredients in this recipe. If you want a different protein, consider using rotisserie chicken or even turkey. You can also use canned chicken for a quick option. For cheese, if you love something different, try pepper jack for a spicy kick. If you want a vegetarian option, swap the chicken for black beans or lentils. You can use tofu as another meat alternative. For cheese, vegan cream cheese and cheese can work well. You can also add extra veggies to keep it hearty. Spicing up your enchiladas can make a big difference. Try adding cumin or chili powder for more heat. You might also use a chipotle sauce for a smoky flavor. If you love a tangy taste, consider using salsa verde instead of green enchilada sauce. Adding vegetables can also boost the flavor. Bell peppers, zucchini, or spinach can add great texture and taste. Just chop them small and mix them in with the chicken. You’ll enjoy a colorful and tasty dish. To keep your creamy chicken enchiladas fresh, store them in an airtight container. You can place them in the fridge. Make sure they cool down before sealing the container. This helps prevent moisture buildup. Leftovers will stay good for about 3 to 4 days. If you want to keep them longer, consider freezing instead. Enchiladas can last up to 2 months in the freezer. Just wrap them well in plastic wrap and foil. When you want to enjoy your enchiladas again, reheating is key. The best way is to use an oven. Preheat it to 350°F. Place the enchiladas in a baking dish, cover with foil, and heat for about 15 to 20 minutes. This helps keep them moist. You can also use a microwave for quick reheating. Just place one or two on a plate and cover them with a damp paper towel. Heat for about 1 to 2 minutes. Check if they are warm all the way through. This method may not keep the texture as good as the oven, but it’s fast. No matter how you reheat, always check that they are hot inside, and enjoy! You can use Greek yogurt as a great substitute for sour cream. It adds creaminess and tang. If you want a lighter option, try plain yogurt. Both will keep your enchiladas tasty and creamy. Yes, corn tortillas can work well in this recipe. They offer a different taste and texture. Just make sure to warm them slightly before rolling. This helps them stay flexible and prevents cracking. Check the enchiladas after the cooking time. The cheese should be melted, and the tortillas should feel hot. You can use a food thermometer. The inside should reach at least 165°F. If it’s hot and cheesy, it’s time to eat! Making enchiladas is fun and easy. You learned about the main and extra ingredients needed, like shredded chicken and cream cheese. I shared step-by-step instructions for mixing, rolling, and cooking these tasty meals. I also gave tips for perfecting your enchiladas and ideas for toppings. Remember, you can change up ingredients for your taste or diet. Store leftovers right and reheat them carefully. Now, gather your ingredients and start cooking! Enjoy your homemade enchiladas.

Slow Cooker Creamy Chicken Enchiladas

Savor the deliciousness of Slow Cooker Creamy Chicken Enchiladas with this simple recipe! Packed with shredded chicken, cream cheese, and spices, these enchiladas are a creamy delight that will quickly become a family favorite. Just mix, roll, and let your slow cooker do the magic! Click here to discover the full recipe and bring a taste of Mexico to your dinner table tonight!
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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)

1/4 cup chopped cilantro (optional for garnish)

Salt and pepper to taste

Instructions
 

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.

    Stir in the shredded chicken, black beans, and corn until evenly combined.

      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.

        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.

          Once all tortillas are placed, pour any remaining chicken mixture over the top evenly. Sprinkle the shredded cheese on top.

            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.

              Once done, use a spatula to serve the enchiladas on plates, and sprinkle with chopped cilantro for a fresh touch.

                Prep Time: 15 minutes | Total Time: 6 hours | Servings: 4-6