Slow Cooker Tomatillo Cream Cheese Enchiladas

Photo by Jaymee Sire from E is for Eat

Makes 6 servings

6 boneless, skinless chicken thighs
1 (14 oz) can black beans (or make 2/3 cup dried beans in your slow cooker prior)
1 (13.75 oz) can cream of chicken soup
4 oz cream cheese, softened
1/2 tsp garlic powder
1 tsp ground cumin
Juice of 2 limes (mine equalled about 2 Tbsp)
1/2 tsp salt
1/2 tsp pepper
8 (8-10 inch) flour tortillas (I used whole wheat)
1 (16 oz) jar tomatillo salsa verde
1 cup shredded cheese of your choice

1.  Cook the chicken any way that you want and cut into small pieces or shred. (I cooked mine the day before.  I just put the thighs in the slow cooker and covered with water and then sprinkled in chicken bouillon granules.  I cooked on LOW for about 5 hours and they turned out perfectly.
2.  In a bowl, combine the chicken, beans (rinsed and drained), cream of chicken soup, cream cheese, garlic powder, cumin, lime juice, salt and pepper.  Stir until well incorporated.
3.  Use about 1/3 cup of filling and spoon down the middle of each tortilla.  Roll up and place in the bottom of a large slow cooker that has been sprayed with non-stick cooking spray.  You’ll have to place some on top of others to make it all fit.
4.  Pour jar of salsa on top of the enchiladas. 
5.  Cover and cook on HIGH for about 2 hours.  When there is about 15 minutes left, sprinkle the cheese over the top and let melt. 
6.  Serve with sour cream and garnish with lime and cilantro.

Review:
Creamy and delicious.  The only thing that I wish I would have done is add some peppers and onions (sauteed or softened in the microwave) to the filling.  It would have given it a little flavor boost that it needed.  So do that.  And you’ll love this meal.  This is a good one to make if you forgot to put something in the slow cooker early in the day.  It only takes a couple of hours since everything is already cooked.  Also, you could substitute the shredded chicken with shredded pork, if you desire.  4 stars.

*The back side of your slow cooker (side opposite of the controls) typically cooks much hotter than the rest of your slow cooker.  So use a foil collar to make sure that your enchiladas don’t get burnt that are on that side of the slow cooker.

Here is how to make one:
• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.