I first started making this recipe when I was in college. I was just learning to cook and I am pretty sure I found the original recipe on the back of an enchilada sauce can. Most of my recipes seemed to come from the back of packaging when I was first learning 🙂 When I visited home that Christmas I made it for my dad, and every time he visits or I visit my family he requests them. My mom finally asked for the recipe last summer so she could make them at home and not have to wait for a visit to enjoy them.

Over the years I’ve modified the recipe and this is the version my family loves the most. I love it because the filling is made in the crockpot so I can start it in the morning and forget about it.  Right before dinner, I can quickly fill my tortillas and put them in the pan and work on a couple of sides while they bake. I love the green enchilada sauce, but both my kids and husband aren’t fans, so I actually bake most of the enchiladas without sauce, and just a few with the sauce. It’s a great compromise because everyone eats these up. I used to get complaints about not wanting enchiladas, but since I made this change the pan gets wiped out.  The other great thing about this recipe is it doubles very easily.  If you are needing to bring a filling meal to someone who just had a baby, who is sick , or just needs a nice home cooked meal, this is a great option. Just leave the sauce on the side so they can add it when they choose to bake it up.  I love to serve the enchiladas with guacamole or sliced avocado, a side of corn and rice, or a nice green salad.

Green Chile Chicken Enchiladas

1 large boneless/skinless chicken breast (or two smaller ones) about 1 pound total
1 can chicken broth
1 tsp garlic salt
1/2 tsp pepper
4 oz Neufachatel cream cheese
1 can (28 oz) green enchilada sauce (I love the Las Palmas brand)
1 can black beans rinsed and drained
10 flour tortillas
1 cup shredded Monterey cheese (or cheddar)
*Optional- 1 can diced green chiles

Place chicken in crockpot, sprinkle with garlic salt and pepper and add the chicken broth around the chicken (so as not to wash the seasonings off the chicken). Cook on low for 6-8 hours or high 4-6, until chicken shreds very easily with a fork. I know my chicken is ready when I can gently push on it and it starts to fall apart.

Preheat your oven to 350. Leaving the chicken in the crockpot, carefully tilt the lid and drain the broth into a bowl, reserving 1/4 cup (you can throw away the rest or maybe save it for some soup!)

To the crockpot add 1/4 cup enchilada sauce, your 1/4 cup reserved chicken broth, the cream cheese and the black beans (and the can of diced green chiles if you desire more of a kick, I leave these out for my kids).

Stir everything together until well mixed. The chicken should be hot enough that the cream cheese just melts and stirs in easily. Spoon approximately 1/4 cup of the filling down the center of the tortilla and a few tablespoons of shredded cheese. Roll up and place seam side down in a 9 X 13 baking dish. Repeat until all tortillas are filled. Cover with additional cheese and the remaining green enchilada sauce (if desired). Bake for 25 minutes until cheese is melted. Alternately, cover the pan of enchiladas with foil, and refrigerate. When ready to eat, bake at 350 for 1 hour covered.