aka Crack-chiladas, according to Meghann’s husband!
Source: Meghan, at http://www.steakandtomato.com/chicken-enchiladas/
10 small tortillas
1 pound, chicken breast
1 habanero pepper, chopped
1 small onion, chopped
1 tsp cumin
1 cup spinach
6 oz. Neufchâtel cheese or fat-free cream cheese
1/2 cup mexican cheese blend, shredded
16 oz. of your favorite salsa
5 oz. enchilada sauce
Place chicken in a crockpot.
Mix habanero pepper, onion, 8 oz. of your favorite salsa, and 1 tsp. cumin in a bowl then pour the mixture over the chicken.
Cook chicken thoroughly (about two hours on high) in the crockpot.
Once cooked, Shred the chicken by pulling it apart with two forks.
Mix in cream cheese, spinach, and a small handful of the shredded cheese. Make sure everything is mixed well.
Fill warmed tortillas with the mixture and place in a foil-lined pan, seam-side down. (If you don’t warm the tortillas, they will crack when you roll them!)
Smother with remaining salsa, enchilada sauce, and shredded cheese.
Bake at 350 for 20 minutes.