I have shown you a recipe for enchiladas before, and it was super healthy. This one, not so much. However, it is so good that it is a staple at our house. A friend of mine gave this to me a while back, and I am so thankful! After trying them once, you will find yourself craving them! I have kind of made this recipe my own with a few tweaks, so I hope you enjoy!
Ingredients
2-4 frozen boneless skinless chicken breasts (depending on size)
1 cup water
1 small can chopped green chilies
2 tbs dry minced onions
2 tsp minced garlic
2 tbs butter
8 oz package cream cheese
8-10 large flour tortillas
2 cups heavy whipping cream
2 cups shredded mozzarella
DIRECTIONS
Place chicken breasts and water in slow cooker, cook on low for 8 hours or on high for 4 hours. After cooking, mash with potato masher to create shredded chicken.
Preheat oven to 4oo degrees. Strain the water out of the chicken. In a large saucepan, saute chilies, dry onion, garlic, and butter over medium-high heat.
Add shredded chicken and cream cheese, turn heat down to medium-low. Stir constantly until thoroughly mixed and melted.
Fill each tortilla with a spoonful of the chicken mixture. Roll, and place seam side down in a large casserole dish.
Pour whipping cream over the pan of enchiladas.
Cover evenly with cheese and bake for 20-25 minutes.
When cheese begins to brown, the enchiladas are done. They are very filling, so we eat them by themselves, but they would be great with chips and salsa!
Chicken: $1.50 (buy frozen in bulk)
Green chilies: $1.00
Garlic, butter, dry onion: on hand
Tortillas: $1.50
Cream Cheese: $1.50
Mozzarella Cheese: $1.50
Whipping cream: $1.50
Total cost: $7.00
Cost per serving (4-6 servings): $1.70