Slow Cooker Chicken Enchiladas

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READY IN: 5hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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