Verde Chicken Enchiladas

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1 cup chicken broth
• 8-10 flour tortillas
• 28 oz green enchilada sauce
• 2 tsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• 8 oz cream cheese, softened
• 2 cups shredded chicken (from crockpot recipe or rotisserie)
• 1 can (4.25 oz) diced green chiles
• 1 tsp ground cumin
• Salt & pepper, to taste
• 2 1/2 cups Mexican-blend cheese, divided

Method

1. 1

   Add chicken breasts, garlic powder, onion powder, salt, pepper, and chicken broth to a crockpot and cook on low 6–8 hours or high 4–6 hours. Shred with two forks.

2. 2

   Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and spread a thin layer of enchilada sauce on the bottom.

3. 3

   Heat olive oil in a skillet over medium heat. Cook onion until soft, about 3 minutes. Stir in garlic and oregano for 1 minute; remove from heat.

4. 4

   In a bowl, mix shredded chicken, cream cheese, green chiles, cumin, onion mixture, 1/4 cup enchilada sauce, salt, pepper, and 1 cup cheese until creamy.

5. 5

   Fill each tortilla with 1/3 cup filling, fold, and place seam-side down in the prepared dish.

6. 6

   Pour remaining enchilada sauce over the enchiladas, coating evenly. Top with the rest of the cheese. Cover with foil.

7. 7

   Bake for 30 minutes until hot and bubbly, removing the foil for the last 10 minutes to melt and brown the cheese. Let rest 10 minutes before serving.

8. 8

   Garnish with sour cream, guacamole, diced tomatoes, shredded lettuce, black olives, and/or fresh cilantro as desired.