Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

This is one of those classic American dishes that is nothing close to authentic Mexican food (and not exactly health food either), but is always a crowd pleaser, especially when small children are involved. There are at least 100 versions of this recipe on the Internet. This is mine

Cheesy Chicken Enchiladas

Serves 8

Prep Time: 8 hours inactive, 15 minutes active

Cook Time: 25 minutes.

Ingredients

• 2 pounds chicken

• 16 ounce jar salsa

• 15 ounce can black beans

• 2 Tablespoons cumin

• 16 ounces sour cream

• 8 ounces cream cheese, softened

• 2 four ounce cans green chiles

• 8 flour tortillas

• 8 ounces shredded mozzarella

• Cilantro

Instructions

1. In a slow cooker, combine chicken (thighs or breasts), with salsa (I will throw the chicken in frozen); cook for 8 hours on high; when cooked through, shred chicken, stir in beans and cumin; refrigerate overnight or use immediately in recipe;

2. Pre-heat oven to 350 Fahrenheit

3. In a large mixing bowl, stir together sour cream, cream cheese, and chiles; season lightly with salt and pepper if desired; remove half from the bowl and set aside;

4. In the large mixing bowl, add chicken and beans to sour cream mixture and stir to combine;

5. Fill each tortilla evenly with the chicken mixture; roll tightly and place seam side down in a 9x13" pan;

6. Top tortillas with remaining sour cream mixture; then sprinkle cheese over the top;

7. Bake for 25 minutes or until the cheese is bubbling and starting to brown and the chicken mixture is heated through;

8. Sprinkle with chopped cilantro if desired and serve.