Crockpot Chicken Ranch Enchiladas with Sour Cream Sauce
Makes 6 enchiladas
Three boneless, skinless chicken breasts
1 8oz package cream cheese
1 package dry ranch seasoning
1 can rotel, undrained
1 tbs each garlic powder, onion powder, and cumin
Dash of salt
Place chicken in bottom of crockpot. Cover with seasonings and coat. Add rotel and ranch mix. Add cream cheese. Cook in low for 6 hours, stirring after two hours to combine cheese. After cooking, shred chicken. Spread chicken mixture into six tortillas and place into greased casserole dish. Preheat oven to 350, and prepare sauce.
3 tbs butter
3 tbs flour
1 cup chicken broth
1 tsp each garlic powder, onion powder, and cumin
1 heaping tbs sour cream
Melt butter. Add flour and form a paste. Add chicken broth and seasonings. Simmer until sauce thickens. Whisk in sour cream.
Pour sauce over enchiladas. Bake at 350 for 20 min. Remove from oven and top with shredded cheese. Broil for three minutes or until cheese is bubbly and golden. Remove from oven. Top servings with salsa if desired.