Crock Pot Chicken & Chicken Enchiladas

Here is another recipe created by my hubby. He's very creative in the kitchen and this is a great staple recipe that can be used to make many things. Tonight he used the flavorful chicken to make these Chicken Enchiladas while I was at work.

J's Crock Pot Chicken recipe:
Place the following into the Crock Pot:
1 small diced onion
3 cloves minced garlic
1 small can diced green chilies
3-4 boneless, skinless chicken breasts (frozen works fine too).
Sprinkle top of chicken with
1 Tablespoon chili powder
1 teaspoon cumin
a couple twists of freshly cracked black pepper and
the juice of 1 lime

Pour low sodium chicken broth over the chicken enough to just cover (about 3-4 cups). COOK on high setting for 4-5 hours. STRAIN liquid (I reserve this flavorful broth to make Spanish rice), SHRED chicken, chili and onion mixture with two forks. Add 1/4 cup fresh chopped cilantro and a twist of fresh lime juice to finish then salt to taste. This shredded chicken is great for so many things; our favs are enchilada filling, tamale casserole and chicken taquitos.

Here's what the finished chicken looks like

Place a few tablespoons of shredded chicken mixture in a tortilla, sprinkle with cheddar cheese and a spoonful of enchilada sauce, roll up tightly. Fill a 9x13 baking dish with enchiladas and cover in enchilada sauce and additional sprinkle of cheddar cheese. BAKE @ 350'F about 15-20 minutes until heated through and cheese is melted. It's always best to used homemade enchilada sauce but of course that's not always possible so a good bottled sauce will work well too.