White Chicken Enchiladas

White Chicken Enchiladas

Chicken crock pot

Chicken Breast

2 large cans rotel

2 large cans of chopped green chili’s

1 large minced sweet onion

1 large minced green bell pepper

4 tablespoons minced garlic

Taco seasoning

Chicken stock enough to cover chicken breast completely.

Olive oil

Mix all ingredients in crock pot – cook on low for 4 hours. Take each breast out and shredded at chicken back to juice in the Crockpot and turn off.

Flour tortillas = charred

Flour

Butter

Sour cream

1 can of chopped green chili’s

Monterey jack cheese

Mexican cheese

Mix flour and butter in a sauce pan then add sour cream and green chili’s. Mix chicken and Monterey cheese. Roll flour tortilla and chicken top with sour cream mixture then cheese. Bake at 400 until cheese has melted.