This is my (slightly modified) version of my friend Crystin’s chicken enchiladas. My go to method for cooking and shredding the chicken is to cook chicken breasts in the slow cooker for 4 hours and then shred them using my stand mixer. You could easily sub out a rotisserie chicken here rather than cooking your own.
To make this #dinnerdoneby9am I fully assemble the enchiladas, cover with sauce and top with cheese and then refrigerate all day and bake just prior to eating.
-3 cups cooked shredded chicken
-1 Tbsp olive oil
-3 cloves garlic, minced
-1 (29 oz) can tomato sauce
-1 (8 oz) block cream cheese, softened
-1 Tbsp chili powder
-2 tsp smoked paprika
-1 tsp cumin
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne
-3/4 shredded cheddar cheeses
-10 tortillas
-chopped green onions and cilantro for garnish
Heat olive oil in large pan over medium low heat. Add garlic, saute 1 minute, stirring constantly. Add cream cheese, mash and stir. Raise heat to medium, whisk in tomato sauce. Add all dry spices. Lightly simmer about 10min. Place 2 ½ c sauce in bowl. Set aside.
Add chicken to the sauce on the stove. Simmer another 5 minutes.
Heat oven to 375. Grease 13×9 pan. Start assembly line; hold tortilla and fill with about 1/3 C chicken mixture, fold and place in pan seam down. Repeat until all of chicken mixture is used.
Pour reserved sauce over enchiladas. Cover with cheddar cheese. Bake for about 20-25 min on 375 until cheese is bubbly. Sprinkle with green onions and cilantro and serve.
