Hatch Green Chile Chicken Enchiladas

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   ["Add first 7 ingredients in a crockpot and set on low for 4 hours or on high for 2 hours (the chicken can be frozen)", "Preheat oven to 375 degrees", "Shred the chicken and place in a bowl and add the softened cream cheese and about 3/4 of a cup of the green salsa and mix", "Place about a 1/4 cup canola oil in a pan and set over med/low heat", "Quickly fry each tortilla about 1 to 2 seconds per side. You just want to make the tortillas pliable so you can roll them without breaking them. You can skip this step and wrap the tortillas in a dampened cloth and microwave for 1 minute to achieve the same effect", "Add about a 1/4 cup of salsa to the bottom of a 9"" X 13"" casserole dish", "Take each tortilla and fill with approximately 2 tbsp of chicken mixture and roll tightly. Place seam side down in the casserole dish and repeat this process", "Spoon remaining green salsa over top of the enchiladas and cover with shredded cheese", "Bake in oven for 20 minutes."]

* Per serving · 4 servings · Values may vary.

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