2 ½cupsshredded cheese, dividedfresh off the block - any combination of cheddar, mozzarella or jack
8-12soft flour tortillasfajita or soft taco size
Place chicken breasts in the pot of your slow cooker and pour in lime juice and chicken broth. Sprinkle in seasoning over and around the chicken. Stir it up and replace the lid. Cook on high for 3-4 hours if frozen, 2-3 hours if fresh.
Shred chicken into chunks in the slow cooker. Stir to coat with the juices, then cover and cook for another 30 minutes to an hour on low.
Strain chicken from the liquid and transfer meat to a bowl. Set aside while you prepare the rest of the recipe. If making this chicken ahead of time, refrigerate in an airtight container for up to 24 hours, or freeze up to 3 months. (TIP - the juices from the slow cooker would make a great base broth for chicken tortilla soup, or could be used as the broth for the sauce, below).
Heat a medium saucepan over medium heat. Melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour. Cook, whisking often, until golden; 2-3 minutes.
Pour in 1 cup chicken broth (from the slow cooker, or from a package), whisking as you go until fully combined. Cook for 5-6 minutes, letting the mixture bubble and stirring it often, or until thickened.
Stir in enchilada sauce, then remove from heat and let sit for about 10 minutes to cool slightly before stirring in the sour cream.
Preheat oven to 375 degrees F. Grease a 13x9-inch pan with nonstick cooking spray. Ladle about some of the sauce into the bottom of the pan - just enough to coat - and spread to coat evenly.
To the chicken, add about 1 ½ cups of shredded cheese, 4 ounces of softened cream cheese and a 4 ounce can of mild green chiles. Stir to combine.
Lay out one flour tortilla on a cutting board or other flat surface. Scoop about ½ a cup of the chicken mixture and spread it along the center of the tortilla. Roll, and place seam side down into the prepared pan, careful not to lose any filling. Repeat with the remaining chicken and tortillas.
Once the pan is filled (I fit 10 in my pan), pour the rest of the sauce over the enchiladas and spread evenly. Sprinkle on remaining cheeses.
Bake, uncovered, for 20-30 minutes or until sauce is bubbly and cheese is melted.
I got 10 enchiladas from this recipe - you may get a little more or a little less depending on how much filling you use and the size of your tortillas.
Feel free to use corn tortillas instead. You may need to soften them in the microwave prior to filling, and they may require a slightly longer bake time to account for the denser tortilla.
To simplify this recipe:
Use rotisserie chicken and simmer for 20-30 minutes in the same ingredients as the slow cooker method
Swap the sauce for a combo of cream of chicken soup, enchilada sauce and sour cream.