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1.
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In a medium bowl combine the cream cheese, sour cream and 1/2 cup of the enchilada sauce (homemade recipe below).
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Add 1 cup of shredded cheese.
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Set aside.
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2.
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In another bowl mix the cooked shredded chicken, 1 cup corn (drained), Rotel, cumin and garlic powder.
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3.
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Add the cheese mixture to the chicken mixture.
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Note, if you are cooking your chicken on the stovetop, you wont use the onion or broth.
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See crockpot instructions below for that method.
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4.
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Spread 1/2 cup of the remaining enchilada sauce on the bottom of a 9-inch x 13-inch baking dish.
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Place 1/3 cup of chicken filling on each tortilla, roll and place it seam side down in baking dish.
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5.
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Pour remaining 1/2 cup enchilada sauce over enchiladas.
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Sprinkle the remaining 1 cup shredded cheddar-jack cheese over the top.
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Bake uncovered at 375 F for 30 minutes, or until hot and bubbly.
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Crockpot directions: Place raw chicken breasts, corn, Rotel, onion, cumin, and garlic powder in your crockpot.
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Cook on low 6-8 hours or high 3-4 hours.
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If desired, you can add a little bit (1/2 1 cup) of chicken broth to the mixture to make it more liquid.
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When chicken is done, use a fork to shred it and then follow Step 1, 3, and 4 above for assembling and baking the enchiladas.
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Freezer directions (for freezing uncooked enchiladas): Cook your filling, then assemble enchiladas putting them into your dish.
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Then, cover and freeze.
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Allow to thaw completely when you are ready to use them.
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Then bake at 375 F for 30 minutes or until hot.
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For the homemade enchilada sauce: Slice open the chipotle peppers and remove the seeds.
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Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chili powder, salt, sugar and chicken broth in your slow cooker.
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Cook on low for 6-8 hours, or high for 3-4 hours.
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Remove the chipotle peppers, then using an immersion blender, puree the sauce until smooth.
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You can also use your blender to puree the sauce.
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Now get ready for the best enchiladas ever!
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Store the extra sauce in glass mason jars in the fridge.
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Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.
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Recipe note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use.
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Sauce freezer directions: Once its done, cool the sauce completely.
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When its completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup.
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Gently squeeze the air out of the bags and seal them.
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Lay them flat and freeze.
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Thaw for 24 hours and reheat on the stove top or by microwaving slowly.
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You can also reheat by placing the the frozen enchilada sauce in your slow cooker.
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Turn on low and cook until heated through.
