Slow Cooker Chicken Enchiladas
Ready In: 5 hrs 10 mins
Serves: 8
Yields: 16 enchiladas
Ingredients
- 1 1⁄2 lbs chicken breasts
- 1⁄2 cup salsa
- 1 teaspoon garlic powder
- 1⁄2 onion, chopped
- 2 teaspoons taco seasoning
- 2 cups enchilada sauce
- 16 corn tortillas or 16 flour tortillas
- 2 cups mexican cheese or 2 cups cheddar cheese, shredded
- 1⁄2 cup sour cream or 1⁄2 cup plain yogurt
Directions
- Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
- Preheat oven to 350°F.
- Coat bottom of two 9 x 13 pans with enchilada sauce.
- Microwave tortillas in paper towels for 30 seconds.
- Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
- Spread remaining sauce on top and sprinkle with cheese.
- Bake 15 minutes. Garnish with salsa and sour cream.
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