Are you looking for something simple, easy and Mexican for dinner?
This recipe for my “All Purpose” Crockpot Chicken Enchilada filling has to be one of the easiest recipes I’ve ever posted. It is perfect for those on the go families who need something that doesn’t require much attention, and can cook low and slow all day. Since this crockpot chicken cooks for several hours I used a whole chicken that I quartered for 3 reasons. 1) Chicken on the bone holds up better to longer cooking time and the bones keep the chicken tender and juicy. 2) Bones = Flavor. 3) Buying a whole chicken is usually less expensive.
After the chicken has cooked all you have to do is shred it up and then it’s the perfect filling for all your families Tex-Mex favorites like tacos, burritos, tostadas, and of course enchiladas smothered in your favorite sauce. But one of my favorite things to make with this Crockpot Chicken Enchilada filling is Crispy Baked Chicken Flautas.
These baked chicken flautas are the perfect appetizer for all those BIG upcoming football games or a quick on the go family dinner that everyone will love.
All Purpose Crockpot Chicken Enchilada Filling
1 Whole Chicken (cut in to 4 pieces, skin removed)
8-oz Cream Cheese
1 Package Homemade Gourmet Chicken Enchilada Soup Mix
1 Can Ro-Tel, drained
1 Small Onion, diced
1 Jalapeno, minced
1/2 Cup Water
Toss everything in the Crock-Pot and cook on low for 4-5 hours until the chicken is fork tender. Then remove the chicken and allow it to cool slightly. Remove the chicken from the bones and shredded the chicken with 2 forks. Place the shredded chicken back in the crock pot for 10-15 more minutes.
Crispy Baked Chicken Flautas
16 – Thin Soft Taco or Fajita Sized Flour Tortillas
1-1/2 Cups Shredded Cheddar Cheese
1/2 Chopped Cilantro
2 Tablespoons Melted Butter
Preheat the oven to 450 degrees.
Wrap the tortillas in paper towels and heat them in the microwave for 45 seconds. Then sprinkle a little cheese and cilantro down the middle of the tortilla followed by 2 spoonfuls of the Crockpot Southwestern Chicken filling. Then roll it up tightly and place the Flautas on a baking sheet seem side down. After all the flautas are assembled lightly brush the tops and sides with the melted butter. Bake at 450 for 12-15 minutes until golden brown.
Drizzle with a little Mexican Crema and sprinkle with a little cilantro.