Green Chile Chicken Enchiladas

I made these awesome enchiladas over the weekend for some friends we had over to celebrate Cinco de Mayo. B declared them my best enchiladas ever and that is saying a lot because I make enchiladas all the time! I unfortunately forgot to take a picture of them so imagine a row of tightly rolled enchiladas slathered with a lime green sauce with crispy and melty cheese oozing over them, in a word, perfect. I do them totally semi-homemade and I have no shame. My favorite enchilada sauce is Frontera Green Chile Enchilada Sauce - this brand was on super sale a while back at Target so I grabbed a bunch, the last and taste amazing. I will most definitely take pictures of the process the next time I make these lovelies. This recipe is two part, in the slow cooker and oven so it does take a while but they taste like it too!

Green Chile Chicken Enchiladas
Serves 6-8

2 lbs boneless and skinless chicken breasts (I got a pack on sale for only $2.59 at Target)
1 can green enchilada sauce
1 large can diced green chiles
3 Tablespoons Taco Seasoning
1 3/4 cup chicken broth
1 Tablespoon salt
1 Tablespoon pepper

1 pack (20) small flour tortillas
margarine or butter
16 oz shredded cheese - your choice - I used Mexican Cheese mix
Non-stick spray
Your favorite Green Enchilada Sauce - use a nicer one for yummy flavor

1. Throw your chicken breasts into the slow cooker and top with the can of enchilada sauce, green chiles, Taco seasoning, chicken broth, salt, and pepper. Stir and set the slow cooker to low for 5.5 - 6 hours.
2. Once the chicken is done, pull out the breasts and shred the chicken, it will be very easy and you can use two forks to pull it apart. Put the shredded chicken back into the slow cooker on low while you prepare the components to start assembling the enchiladas. This will make sure your chicken stays nice and juicy and full of flavor.
3. Take your tortillas out and butter them with a very thin layer, I usually butter one side and stack them butter side up so the bottom gets buttered while in the stack.
4. Heat a medium skillet on medium-high heat. Add one tortilla at a time, flipping when the butter has melted on the face-up side or when it starts to puff up. This will give the tortillas a nice charred flavor and make them softer to roll. Continue through the whole stack, set aside. (Total side note up when I was growing up, my mom would make Tortilla Casserole and make an extra soft and buttery tortilla and it is pure heaven - I won't tell anyone if you sneak one of the tortillas to taste - it is now one of B's favorite things about me making enchiladas!)
5. Now you set up your assembly station. Pull the chicken out of the slow cooker, draining as much liquid as possible, have the cheese pulled out, and the warm tortillas. Spray your large baking dish with non-stick so you will be able to get those cheesy bits out. Preheat the oven to 350.
6. Now start the assembly - place one tortilla down and add two spoonfuls of chicken and top with about a Tablespoon of shredded cheese in the center of the tortilla. Roll it up as tightly as possible and place seam side down in the baking dish. Repeat until your are through all the tortillas.
7. Top the dish of enchiladas with your fancy pants enchilada sauce, make sure to cover each individual enchilada with sauce because you do not want them to get dry. Cover with remaining cheese. Cover the baking dish with foil - spray the underside of the foil first with non-stick spray so the cheese doesn't stick.
8. Bake for 30 minutes. Take the foil off and broil for 5 minutes or until the cheese has those brown flavor spots. Let rest for 5 or so minutes and serve! We had ours with Spicy Pinto Beans and white rice after a lovely salad.