Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

For the chicken:
2 lbs skinless, boneless chicken breasts
1 can Rotel tomatoes
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
Juice of 1 lime
Approx. 1 cup water

Add chicken to crockpot insert, add tomatoes, seasoning, and lime juice and add water. Make sure there is at least 1" of water in the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. When the chicken is cooked through, drain off the water, reserving the tomatoes, shred chicken with 2 forks, mix with tomatoes and set aside.

For the enchiladas:
Cooked, shredded chicken from above
1 cup black beans
1 cup corn
1 jalapeno pepper, finely diced
2 cloves garlic, minced
1 onion, quartered and sliced into thin slices
1 T olive oil
1 cup colby jack cheese, coarsely grated
8-12 tortilla shells, depending on size
1/4 cup red enchilada sauce

Preheat oven to 350 degrees. Spray a 9x13 baking dish lightly with cooking spray. Spread enchilada sauce in the bottom of the pan.

Heat olive oil in a large skillet over medium high heat. Add onions and garlic and cook about 5 minutes until softened and translucent, add beans, corn, and jalapeno and stir to combine. Add chicken and cook until hot. Add 1/2 of the cheese and stir until melted and remove from heat.

Warm tortillas wrapped in a paper towel for about 20 seconds in the microwave so they are flexible. Add a couple spoonfuls of filling in a line down the center of each tortilla. Fold over one end and roll up tightly. Lay seam-side down in prepared baking dish. Place enchiladas tightly together, continue until pan is full.

For the sauce:
1/2 cup red enchilada sauce (I use Old El Paso but substitute homemade if you want)
1 can green chilis
1/2 cup sour cream
Juice of 1 lime

In a food processor, combine all ingredients and puree until smooth. Pour sauce over enchiladas.

Top with remaining grated cheese and bake about 30 minutes until bubbly. Top with salsa, more sour cream or guacamole as desired.