Chicken: It is so yummy as is, DH calls it "crack chicken"
3 lbs of boneless, skinless chicken breasts
2 tablespoons of butter
8 ounces of cream cheese (I like to buy the "whipped" kind)
3 ounces of Hidden Valley Ranch seasoning mix
Throw it all in the crockpot. I like to layer them...chicken breast (usually 2 of them), sprinkle some of the ranch seasoning, cream cheese, repeat, end with the butter.
Cook on low for 7-8 hours.
Stir and shred.
Enchiladas!
Just take 6-8 corn (or flour) tortillas (for larger casserole dishes - 10-12 tortillas). For flour, just slighlty warm them so they are flexible. For corn, heat them up in some vegetable oil (only 10-15 seconds for each side. Too much longer, and you'll have a tostada).
Fill the tortillas with chicken and roll. Place in casserole dish. Keep going until you're done.
For the sauce...I cheat.
1 jar of Herdez Guacamole Salsa. They make mild and medium heat. We like medium.
(They also make a Cilantro Lime Cremosa and a Roasted Poblano Cremosa)
1 can of diced green chilis.
Dump both of those items in a bowl and mix. Then pour over those enchiladas.
Add cheese on top. For a green sauce, a white cheese is best. Monterey Jack is usually the way to go. To kick it up a notch, my store carries a shredded Monterey Jack and Jalepeno cheese.
Bake for 30 mins at 375 degrees.
Enjoy!
We top it with sour cream, cilantro, olives.
