Slow Cooker Chicken Enchiladas
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Remove chicken and shred.
Combine the cream of chicken soup, half and half and chili powder in a saucepan. Bring to a simmer over low heat until thickened, then turn off the heat and cover to keep warm.
Heat butter in a skillet over medium heat. Add onion and cook until the onion has softened and turned translucent. Add the shredded chicken, chopped green chilies, oregano, lime juice, onion powder, garlic powder, cumin and smoked paprika. I also added a 1/2 cup of water because the mix was a bit dry. Simmer for 10 minutes.
Preheat the oven to 350 degrees. Stir 1 cup of soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a prepared 9 x 13 baking dish.
Fill each tortilla with chicken mixture, approximately 1/2 cup for 5 large tortillas. Sprinkle cheddar cheese over the chicken filling before folding the tortillas. (Reserve half of the cheddar cheese for topping the enchiladas.) Fold tortillas over the filling and place seam-side down in the prepared baking dish.
Pour enchilada sauce (or salsa) over the enchiladas. I used a mix of enchilada sauce and salsa. Top with remaining cheese. I also added feta cheese because you can never have enough cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. (I also broiled for a few minutes to brown the enchiladas a bit.)
Serve warm with extra salsa, extra cheese, lime wedges and extra enchilada sauce.
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