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A person lifts a cheesy chicken enchilada from a baking dish onto a plate, with text at the top reading Cheesy Chicken Enchiladas.

Creamy Cheesy Chicken Enchiladas

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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10

Ingredients

  • 1 1/2 lb chicken breast
  • 1/2 jar salsa
  • 1 packet taco seasoning
  • 4 oz cream cheese
  • 1 cup chicken broth
  • 1 large can enchilada sauce
  • 1 pack fajita-size tortillas 10
  • 16 oz shredded Cheese of your choice

Instructions

  • Place the chicken breast in the crockpot with 1 cup of chicken broth.
  • Cook on low for 1 1/2 to 2 hours.
  • Pour out the chicken broth and shred the chicken.
  • Add 1/2 jar of salsa, the cream cheese, and the taco seasoning packet.
  • Mix together and cook on high for an additional 20 to 30 minutes to melt the cream cheese.
  • Mix everything together.
  • Preheat the oven to 350°F.
  • Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking dish.
  • Stuff one tortilla at a time with the chicken mixture and a sprinkle of cheese.
  • Roll the tortilla up and place it seam-side down in the baking dish.
  • Repeat until the chicken and tortillas are done.
  • Sprinkle any leftover chicken on top.
  • Pour another thin layer of enchilada sauce over the rolled tortillas.
  • Cover with shredded cheese and place in the oven until the cheese is melted.
  • For a crispy cheese topping, switch the oven to broil for 5 to 10 minutes.