World's Best Creamy Chicken Enchiladas

The name of this recipe is no joke... these really are the best enchiladas in the WHOLE WORLD. I look forward to eating these as soon as I think about making them. They are a family recipe. My husband's Aunt Debbie's recipe to be exact. Her daughter, and one of my very best friends, Megan was here and made then recently as well and reminded me just how much I love them.

They aren't low calorie but they are definitely low risk for disappointment :P

The World's Best Creamy Chicken Enchiladas

Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 1/2 Onion
• 1/2 to 1 Can Diced Green Chilis (the ones in the mexican food aisle at the grocery store. Use more if you like more spice)
• 8oz. Cream Cheese
• 1 Quart Heavy Whipping Cream or Half & Half (I use Heavy Whipping Cream)
• Shredded Mexican Blend Cheese
• 1 Package Flour Tortillas (Not the small taco ones and not the huge burrito ones, the middle size that says for soft tacos is what you need!)

Directions:

1. Preheat oven to 350 degrees.
2. Boil chicken breasts until cooked, 20-30 minutes. (Note: I cut them each in half to help them cook through thoroughly) 
   
   
   
   
   
3. While chicken is cooking you can dice your onion.
4. Shred chicken.
   
   
   
5. In a large skillet combine shredded chicken, diced onions, diced green chilis, and cream cheese. Stir until well mixed and cream cheese is smooth. At the end of mixing add some shredded cheese (I add two small handfuls).
   
   
   
   
   
   
   
   
   
6. Spray a 9x13 glass baking dish with PAM spray.
7. Scoop chicken mixture into tortillas and roll. After you fill and roll each one place it in the baking dish.
   
   
   
8. Pour the entire quart of Heavy cream over the enchiladas and then place more shredded cheese on top.
   
   
   
   
   
   
9. Bake in center of over uncovered for 30 minutes or until it is bubbling.
   
   
   
10. Enjoy!!!
    
    
    
    
    
    
    

Marvelous Mondays (#58): Slowcooker Garlic & Brown Sugar Chicken

First let me tell you how much I love my crock pot... I LOVE IT! I have been trying to find as many new recipes for it as possible this year because its so simple. I love that at the end of the day when I am tired I don't have to do all the cooking work at that point.

I am in no way advertising for this company or product but instead just plain old bragging on it:

I think that crock-pot liners are God's gift to cooking. I buy them in bulk on Amazon.com. 

Today I am linking up with This Gal Cooks for Marvelous Mondays!

Here is my recipe:

Slowcooker Garlic & Brown Sugar Chicken

Adapted from Makin' it Mo' Betta

Ingredients:

4 Boneless Skinless Chicken Breasts (Can be frozen, thawed or fresh)

1 cup packed Brown Sugar
2/3 cup Apple Cider Vinegar
1/4 cup Sprite (or 7-up, Sierra Mist, etc.) 
2-3 Tablespoons Minced Garlic 
2 Tablespoons Soy Sauce
1 teaspoon Ground Pepper
2 Tablespoons Corn Starch ***I didn't have corn starch so I instead used 1.5 tablespoons of flour***
2 Tablespoons water

Directions:
1. Spray slow cooker with non-stick cooking spray. 

2. Place chicken (frozen, thawed or fresh) inside slow cooker.

3. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together.

4. Pour over chicken. 

5. Cook on low for 6-8 hours or high for 4 hours.

 6. During cooking turn chicken breasts over every 2 hours if you are home and able to.

7. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 

8. Place saucepan over high heat. 

9. Mix together corn starch (or flour) and water, pour into saucepan, and mix well. 

10. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 11. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired.

I shredded the chicken with a fork (it really just fell apart so there wasnt any work involved) and then placed it over white rice and poured the yummy glaze over it!

Drool away!