Green Chicken Enchiladas

• 2 lbs boneless skinless chicken breasts, diced
• 8 ounces cream cheese
• 8 ounces green chili peppers, 1 can
• 1 cup cheddar cheese
• 14 teaspoon ground cumin
• 14 teaspoon chili powder
• 14 cup water
• 2 tablespoons salsa, green chili
• 1 cup monterey jack pepper cheese, shredded

1. Cook chicken over medium heat until done.
2. Mix water and spices in a mason jar.
3. Shake well.
4. Add to meat mixture.
5. On low heat in a small pan, melt cream cheese.
6. Add green chili salsa and green chilies.
7. Simmer 2 minutes.
8. In a bowl combine all ingredients save the cheese.
9. Mix well.
10. In a ziplock baggy mix cheeses.
11. In a 3 quart crockpot layer with mixture and then 1/4 cheese.
12. Do this until out of ingredients.
13. Cook on low for 3 hours or until cheese is melted and bubbly.
14. Serve with sour cream.

chicken breasts, cream cheese, green chili peppers, cheddar cheese, ground cumin, chili powder, water, salsa, monterey jack pepper cheese

Taken from www.food.com/recipe/green-chicken-enchiladas-378486 (may not work)