@thecontrarianmoney: Verde Chicken Enchiladas 🌮 Creamy, cheesy, restaurant-quality enchiladas you can make at home on a weeknight. Easy, affordable, and always a hit. Shredded Chicken (Crockpot Recipe) • 4 boneless, skinless chicken breasts • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp salt • 1 tsp pepper • 1 cup chicken broth Add everything to a crockpot and cook on low 6–8 hours or high 4–6 hours. Shred with two forks. Enchiladas Ingredients • 8-10 flour tortillas • 28 oz green enchilada sauce • 2 tsp olive oil • ½ cup diced onion • 1 clove garlic, minced • ¼ tsp dried oregano • 8 oz cream cheese, softened • 2 cups shredded chicken (from above recipe or rotisserie) • 1 can (4.25 oz) diced green chiles • 1 tsp ground cumin • Salt & pepper, to taste • 2½ cups Mexican-blend cheese, divided Instructions 1. Preheat oven to 350°F. Lightly grease a 9×13 dish and spread a thin layer of enchilada sauce on the bottom. 2. Heat oil in a skillet on medium heat. Cook onion until soft, about 3 minutes. Stir in garlic and oregano for 1 min; remove from heat. 3. In a bowl, mix chicken, cream cheese, green chiles, cumin, onion mixture, ¼ cup enchilada sauce, salt, pepper, and 1 cup cheese until creamy. 4. Fill each tortilla with ⅓ cup filling, fold, and place seam-side down in the dish. 5.Pour remaining sauce over the enchiladas, coating evenly. Top with the rest of the cheese. Cover with foil. 6. Bake 30 min until hot and bubbly. Remove foil for the last 10 min to melt and brown the cheese. Rest 10 min before serving. 7. Garnish with your choice of sour cream, guacamole, diced tomatoes, shredded lettuce, black olives, and/or fresh cilantro.

Jeremy | 🍴Food Vlogs

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Monday 29 September 2025 20:25:05 GMT