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Chicken Enchiladas

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Chicken Enchiladas

by Julie Kay.

Serves 4.

4 boneless, skinless chicken breasts
1 (1.5-oz.) packet dry enchilada seasoning mix
1/2 cup chopped green and white onions or fresh chopped onion, celery, bell pepper and parsley seasoning blend
1/2 tsp. chopped garlic
1 (10-oz.) can Ro-tel tomatoes
1 (8-oz.) pkg. cream cheese
Tortillas
Shredded lettuce, grated cheese and sour cream, if desired

1. Put chicken, enchilada seasoning mix, onions or fresh onion, celery, bell pepper and parsley blend, garlic and Rotel tomatoes into slow cooker.

2. Cook on Low for 6 to 8 hours.

3. Stir in cream cheese and cook for an additional 30 minutes or until the cheese melts.

4. Remove mixture with slotted spoon and fill tortillas with enchilada mixture.

5. Top with garnishes, if desired, and roll up tortilla for a hearty meal.

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Comments on: "Chicken Enchiladas" (7)

  1. I have a recipe similar to this. Very good! Thanks for stopping by! Have a great day!

  2. I just had chicken enchiladas for dinner last night, wish I had this recipe yesterday LOL

    It looks great, will save it for next time 🙂

  3. Sounds great!

  4. yum!

  5. Renee's Reading Corner said:

    This sounds wonderful! I’ll be trying it out soon. Thanks for sharing.

  6. I LOVE chicken enchiladas! Thanks for sharing this!

  7. This sounds delicious! I’ll have to try it soon!

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