This morning I put four bone-in, skin removed chicken thighs in the slow cooker. Add a can of diced tomatoes w/chilies. I actually used a chipotle style that was quite good. Let it cook on low about 8 hours. When you get home the chicken meat falls right off the bone and shreds very easily. Add about 3/4 of the Santa Fe cream cheese sauce and I used an entire cup of shredded cheddar jack cheese. Mix it up until the cream sauce is completely blended. I used my 10x7 pan (spray with cooking oil) and 6" tortillas. I filled 8 tortillas generously with the creamy, tomato, chicken mix and still had some left over. Place the tortillas seam side down in you pan. I just scooped the leftover mix along the sides. Spread the remaining Santa Fe sauce on the top of the tortillas, cover the dish, and bake at 350F for 15-20 minutes. Super simple and super delicious. And, according to my recipe builder, just 507 calories for two enchiladas :)
