Chicken Enchilada Bites

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Cilantro
  • 2 Plum tomatoes
  • 1 10-ounce can Tomatoes and green chiles
  • 2 10-ounce cans Tomatoes with lime juice and cilantro

• Baking & Spices

  • 1 tbsp Cornstarch mixed with
  • 1 packet El paso taco seasoning mix, Old

• Bread & Baked Goods

  • 40 Tortilla scoops

• Dairy

  • 1/3 cup Cheddar blend cheese
  • 2 oz Cream cheese

• Prepared

  • 1 10-ounce can El paso green chile enchilada sauce, Old
  • 1 14-ounce can El paso mild enchilada sauce, Old

Found on 365daysofbakingandmore.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet Old El Paso Taco Seasoning Mix
• 1 14-ounce can Old El Paso Mild Enchilada Sauce (can substitute medium, if youd like)
• 2 10-ounce cans diced tomatoes with lime juice and cilantro, drained
• 1 10-ounce can diced tomatoes and green chiles, drained
• 1 tablespoon cornstarch mixed with two tablespoons cold water
• 1 10-ounce can Old El Paso Green Chile Enchilada Sauce
• 2-ounces cream cheese, softened
• 40 tortilla scoops
• 1/3 cup shredded cheddar blend cheese
• 2 plum tomatoes, diced small
• chopped cilantro, for garnish

Directions

• Generously rub the taco seasoning onto the chicken breasts, so that they are well coated.
• Place into the slow cooker in a single layer, if possible.
• Pour the tomatoes over the chicken.
• Add the Old El Paso Mild Enchilada Sauce.
• Cook on low for 6 hours, stirring once or twice.
• Remove chicken from crockpot and shred with two forks.
• Mix the tablespoon of cornstarch with the two tablespoons of cold water. Mix thoroughly, add to slow cooker and stir.
• Return the shredded chicken to the slow cooker and cook for an additional half an hour.
• Cut the softened cream cheese into small squares, and place into a small saucepan over medium low heat,
• Add the can of Old El Paso Green Chile Enchilada Sauce and whisk until cheese is melted and sauce is well mixed. Reduce heat to low.
• Prepare a baking sheet with tin foil and preheat a broiler to low.
• Arrange the tortilla scoops on the baking sheet and fill each with a tablespoon of the chicken mixture.
• Evenly distribute the shredded cheese among the scoops.
• Broil under low heat for 1-2 minutes, until cheese is melted.
• Top each scoop with a few diced tomatoes.
• Drizzle with the creamy enchilada sauce, sprinkle with chopped cilantro and serve.