Michael’s Famous - Creamy Chicken Enchiladas

8 Boneless Chicken Breasts

2 Packages Philadelphia Cream Cheese

1 Container Sour Cream (24oz)

1 Cup Chicken Broth

16 Flour Tortillas

1 Package Monterey Jack Cheese

2 Pace Picante Salsa Medium (24oz)

Set Chicken Package out so it reaches room temperature. ( about 1 to 2 hours) Remove from package and pat dry with paper towels. Completely coat Chicken with Michael’s Famous Rub. Let Chicken Breasts rest for 30 minutes.

Setup crock pot in a convenient location and place Chicken Breasts side by side in crock pot. In a saucepan bring Chicken Broth to boil and carefully add to crock pot and Chicken. Do not pour directly on Breasts but slowly pour on one side of crock pot. Cover and put crock pot on High for 2 hours and after 2 hours reduce heat to Low. Cook for 6 more hours.

Once cooked turn crock pot off and let rest till Chicken is completely cooled. Once cooled shred Chicken and mix into broth until well blended. Cover and set aside.

In large bowl cream Philadelphia Cream Cheese until smooth and creamy. Add Sour Cream and blend together till creamy. Remove any excess liquid from shredded Chicken Breast meat and add to bowl and carefully blend Cream and Chicken .

Butter a couple of 9x13 Baking Pans and set aside. Preheat oven to 350 degrees. Heat tortillas one at a time and spoon chicken mixture onto tortilla, roll and set in Baking Pan one at a time side by side. Continue until all chicken mixture is used up and pans are filled.

Put Pace Picante Sauce in a blender and mix until all peppers and onions have been mixed into salsa. Pour 8 to 10 ounces of salsa on each batch in Baking Pans and spread until even with spatula. Grate Monterey Jack Cheese and cover both pans of enchiladas. Place Baking Pans in oven for 30 minutes uncovered in 350 degree oven. Enjoy!

PS-Let Enchiladas cool 20 to 30 minutes and serve. Refrigerate leftovers.