Creamy Green Chili Chicken Enchiladas

1lb chicken breast
1 block cream cheese
1 small can fire roasted green chilis
2 small cans green chili enchilada sauce
1-2 cups shredded mexican cheese
10-12 small tortillas

Cook the chicken and then shred it up with two forks.
Add the cream cheese and the can of green chilis and let the cheese melt.
Spoon filling into tortillas and roll them up.
Pour about 1/2 can of green sauce on bottom of a 9x13 pan.
Put the enchiladas in the pan and top with the rest of the green sauce (1 1/2 cans) and the shredded cheese.
Bake at 400 until cheese and sauce are bubbly.

Slow Cooker Chili

1lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
3 Tbsp chili powder
2 tsp ground cumin
1tsp red pepper flakes (add more or less for heat)
3 cans kidney beans (drained and rinsed)
1 (28oz) can crushed tomatoes
1 (15oz) can tomatoe sauce


Cook beef with onions and peppers until no longer pink.
Drain and add with rest of ingredients into slow cooker.
Cook on high for 4 hours or low for 6-8 hours.