Cheesy Chicken Tacos

This is a variation of a recipe that I learned when I was first married and living in Provo.  The portions I am listing will feed to so expand it as needed to feed your group.

1 large chicken breast, frozen
2 oz cream cheese
1/2 c salsa
Lettuce
Shredded cheese
Chopped tomatoes
Tortillas

Put chicken breast, cream cheese and salsa in crock pot and set to low for 6-7 hours.  Shred chicken.  Layer up the tacos with meat and toppings.

Green Chile Chicken Enchiladas

Yet another recipe for chicken enchiladas, but this one might be the winner.  The green chile sauce is a nice change from red enchilada sauce.  Published in Southern Living...meaning not authentic but still delicious!

5 T butter, divided
1 med onion, chopped
1 med-size red bell pepper, chopped
2 cups cooked chicken
3 (4oz) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 (8-inch) flour tortillas
2 T flour
3/4 cup chicken broth
1/2 cup milk

Toppings:  fresh cilantro, tomatoes, avocados, lettuce

1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.

2. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.

3. Bake at 350° for 10 minutes.

4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.

5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.

6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.