Creamy Chicken Enchiladas (Freezer u0026amp; Crowd Friendly)

Instructions

1. 01

   To a small bowl, add cumin, 1/2 teaspoon salt, and black pepper. Stir to combine.

2. 02

   Season chicken breasts with cumin mixture. Add the chicken to the crockpot along with 8 ounces of enchilada sauce and cook on high for 4 hours or low for 6 hours.

3. 03

   While the chicken cooks, sauté your onion and peppers and make your salsa verde sauce. For the onions and peppers, heat the olive oil in a sauté pan over medium heat and sauté the onions and peppers until soft. Set aside.

4. 04

   For the salsa verde sauce, combine 1 cup sour cream, 24 ounces salsa verde, and the remaining 1/2 teaspoon salt, and blend. (This part was a total experiment. It is delicious and really puts the creamy in the recipe title.)

5. 05

   Once the chicken is cooked, turn off the crockpot and remove the chicken breasts. Shred the chicken with two forks.

6. 06

   To the crockpot, add remaining 1 cup sour cream and remaining 8 ounces enchilada sauce and whisk to combine.

7. 07

   Return the shredded chicken back to the crockpot, along with the corn, black beans, and sautéed onions and peppers. Stir to combine.

8. 08

   Assemble the enchiladas. Pour a small amount of salsa verde sauce into the bottom of each container you are using. Just enough to coat the bottom.

9. 09

   Fill each tortilla with a scoop of the chicken filling (approximately 1/2 cup per enchilada, but you don’t really need to measure) then line them up side by side, one by one in your dish, seam-side down so they don’t unfold. Don't overfill your enchiladas. Get them nice and close together in the pan.

10. 10

    Pour more of the sauce over the top of the enchiladas but not too much – just enough to lightly cover the tops of the enchiladas.

11. 11

    Cover with shredded cheese.

12. 12

    Repeat steps 8-11 until you run out of tortillas or filling. If you have extra sauce you can toss it, or store it in a jar for another meal. I think the extra sauce would be delicious over a sweet potato.

13. 13

    Cover the baking dishes with foil and bake at 350ºF for 30 minutes. Remove foil and bake another 10 minutes so the cheese can get nice and bubbly.