Chicken Slow Cooker Enchiladas
Ingredients
8 corn tortillas small soft taco size
olive oil spray
1 pound chicken breast boneless, skinless
2 cans enchilada sauce 10 ounces each
1 can green chilis chopped, 4 ounces
1 teaspoon garlic powder
1 teaspoon dried coriander
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
2 limes juice of, approximately 2 to 4 tablespoons
1 cup shredded cheese
kosher salt to taste
black pepper optional, to taste
Optional Toppings:
avocado or guacamole
green onions/scallions
fresh cilantro
sliced black olives
sour cream
hot sauce or salsa
Directions
Place the chicken, 1 can of enchilada sauce, green chilis, and spices in the base of the slow cooker.
Place the lid on the crockpot and cook on high for 4 hours or cook on low to 6 to 8 hours.
Remove the chicken from the slow cooker and shred it with two forks. Return the chicken mixture to the enchilada sauce.
Meanwhile, fry your tortillas in a bit of olive oil spray over medium heat for about 30 seconds per side.
Take a bit of the chicken mixture and a little of the sauce and roll it in a tortilla. Place the tortilla back in the bottom of the slow cooker.
Once all of the enchiladas have been assembled, cover them with the remaining enchilada sauce, squeeze over the lime juice, and add the cup of cheese on top.
Return the lid to the slow cooker and heat on high for about 20 minutes, or until the cheese is melted.
Add your favorite toppings and serve!
