Chicken Enchiladas: Crockpot or Oven

I have been craving chicken enchiladas lately, but since my toaster oven is very unreliable, I had no way to bake them. Instead, I figured out how to make them in the crockpot!

I'm going to give you the base recipe and then directions to modify it for either crockpot or oven cooking. Keep in mind, the crockpot version gets kinda messy - I wouldn't serve it to company - but the flavors are oh so good!

The crockpot version is a little messy but so tasty!

Ingredients:
4 oz cream cheese, softened
1/2 cup sour cream
1 cup red or green salsa
1 can cream of chicken soup
1 jar queso blanco sauce, divided
1/2 package taco seasoning
1/2 package dry ranch mix
1 cup cheddar or monterrey jack cheese
1 pound cooked shredded chicken
Flour tortillas (3 for crockpot version, 8 for oven version)

Mix cream cheese, sour cream, salsa, soup, and 1/2 cup queso sauce together. Add seasonings and cheese and mix, then add chicken and mix thoroughly.

Crockpot:
Tear 3 tortillas into strips. Smooth a few spoonfuls of queso sauce on the bottom of the crockpot and lay one tortilla worth of strips on that. Pour half of the filling mixture on top, place more tortilla strips above it, and repeat with the other half. Pour the rest of the queso sauce on top and sprinkle evenly with cheese. Cook on low for about 2 hours and serve.

Oven:
Preheat oven to 375. Mist a casserole dish with nonstick cooking spray and smooth a few spoonfuls of queso sauce on the bottom. Evenly divide the filling mixture between 6-8 tortillas, then roll into firm cylinders. Lay each tortilla roll in the dish with the seams down. Pour the rest of the queso sauce on top and sprinkle evenly with cheese. Bake about 30 minutes and serve.

Enjoy!