This is one of those recipes that you throw in the crock-pot and forget about it until you get home for dinner. We love lots of Mexican flavor at our house so this chicken is very versatile, use it for burritos, soft tacos or a casserole.
Chicken Enchilada Meat in the Crock-pot
4 to 6 chicken breasts
1 can cream of mushroom soup
4 oz. of cream cheese
1 enchilada seasoning packet
1 cup water
1 can chopped green chilies
Step 1: Mix together soup, enchilada mix, chilies and water. Put chicken in crock-pot and pour soup-mixture over the top. Cut cream cheese into chunks and put on top of chicken. Cook on high for 4 hours or low 6-7 hours.
Step 2: When chicken is done take out and shred then put back into sauce. To serve I cook white rice, then we roll up chicken rice, black beans, cheese, cilantro, onions or any other burrito fixings we have.