To Cook Chicken:

Place chicken breasts along with the sliced onion, garlic and chicken stock into a 4-qt slow cooker. Cook on LOW for ~2-3 hours, until chicken is tender and easily shredded.

Once chicken is done (cooked through and tender), transfer chicken and onions from the slow cooker to a large mixing bowl. Shred chicken with two forks.

Using a food processor, blend together the cream cheese, green chilies, tomatillo salsa, 2 chipotle peppers and salt. Stir this mixture along with 1/2 cup shredded cheddar cheese in with the shredded chicken and onions. Taste for seasoning and add more salt if desired.

Enchilada Sauce:

Combine the can of enchilada sauce and the 2 remaining chipotle peppers in a food processor (or blender) and process until the peppers are blended into the sauce. Set aside in a large, shallow bowl or pie plate.

To Assemble:

Dip a corn tortilla into the enchilada sauce, coating both sides. Move the tortilla into a 9×13” baking dish. Spoon the chicken mixture (~2 Tbsp) onto the tortilla, line up in the middle of the tortilla, then roll the tortilla and place seam-down in the baking dish. Continue making enchiladas until the baking dish is full (I got 2 rows of 6 with two extras on the end). Spoon any extra enchilada sauce over the enchiladas. Spread the remaining 1 1/2 cups shredded cheddar or jack cheese over the enchiladas.

Bake at 350F for about 25 minutes until the cheese is melted and bubbly. Allow to cool 5 minutes before serving.

* The number of chicken breasts can vary, use 2 if they are very large and 4 if they’re running small. 3 is for an average size breast.

** The number of chipotle peppers can be adjusted according to desired heat level, and also according to the size and brand of chipotle peppers. Some are hotter than others!