Red Jalapeño Roast Chicken Enchiladas

Red Jalapeño Roast Chicken Enchiladas
2lb Chicken
1 Jar Fresh Chile Company Jalapeño Roast
1 8oz block Cream Cheese
1package mushrooms
Hatch Green Chile Spice (add to taste)
1/2 an Onion
18 Fresh Chile Company Red Jalapeno Corn Tortillas
Cheese of your choice
Slow cook the chicken in a crockpot on low heat for 6-7 hours, then shred the chicken. Add Jalapeño Roast, Cream Cheese, Mushrooms, Green Chile Spice Blend, and Onion. Cover and heat for another hour, or until cream cheese has melted and can easily mix all ingredients. Heat Red Jalapeño Corn Tortillas in a pan, easy on the olive oil. Start your layering with the mixture, tortillas, Cheese, Mixture, Cheese, Tortillas, and repeat as needed. I was able to do 3 layers. Before adding the top layer of cheese, pop it in the oven at 425° for about 30 minutes. Remove and add a generous top layer of Cheese back in the oven until the top layer of cheese is melted. Remove and Enjoy! CAUTION: Very Spicy and Very Delicious!
Recipe by our own Amogene Martinez.

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