Creamy Chicken Enchiladas (with Homemade Sauce)

I dislike nearly every store bought enchilada sauce we have tried. They are either far to sweet, or far too spicy! I finally perfected my recipe and it's really easy to make!

I really struggle with rounding everyone up to tell me what they would like for dinner. I get, "I don't know," or "Whatever," or "I'm not hungry." So what I have started doing was breaking out my crock pot first thing in the morning and making a basic seasoned chicken that could go any way.

Basic Go ANY Way Crock Pot Chicken Recipe:

I usually thaw 4 chicken breasts, and then add the following:

2 Cups of Water

2 Tbsp of Chicken Bullion (I use the powder kind, however you can use 2-3 cubes in it's place.)

1 Tbsp Garlic Powder

Seasoned Salt to taste (this has a combo of salt, sugar, rosemary, paprika, garlic powder, onion powder, and a few others... it really gives it a good flavor and can go many ways for whatever chicken recipe you end up deciding to make.)

Pepper to taste

1/4 stick of butter

I cook the chicken on high for 4-6 hours. (earlier if everyone is STARRRRVINGGGG!)

Today around 3pm everyone decided they wanted Enchiladas! Easy enough. So you will need the following to make these:

Creamy Chicken Enchiladas:

6 Tortillas (Burrito Size Large ones)

3 Chicken breasts shredded (from above, I save an extra one plain for picky eaters that may appear at dinner, even though they requested the meal...)

2 Cups of Shredded Fiesta Cheese Mix

1/4 Stick of Cream Cheese (thin slices to add to top)

1 Can of Rotel tomatoes with jalapenos

1 tablespoon olive oil

2 Tbsp of garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar

1/2 pack of Taco seasoning

1 15-oz can tomato sauce

1 Cup of Salsa

1 cup water (I use the left over water from the crock pot that the chicken was cooking in for extra flavor.)

1. Preheat oven to 400F

2. In a sauce pan, add the olive oil and rotel, salsa, cook over medium and then add the tomato sauce and water.

3. Stir in the rest of the spices and sugar.

4. Let cook at a simmer for about 10-15 minutes.

5. When your chicken has cooled enough to handle, shred it or dice it however you like it.

6. To keep your enchiladas from sticking, you can do a layer of sauce on the bottom of your baking dish.Th en start adding your shredded chicken to the "burritos," rolling both ends in and then long ways. You can add sauce into your chicken or you can just use the chicken inside, totally your preference. I always just put the chicken in adding he sauce over the top, I don't like mine too saucy.

7. Once you complete making the "burritos" then you can top with your sauce.

8. Finish topping it with the cheese, adding the cream cheese last.

9. One more layer of sauce if you like it saucy!

10. Bake in oven at 400F for 20 mins with foil covering it, and then remove foil and bake for an additional 5 minutes letting the cheese brown!