Chicken Enchiladas

Ingredients:

  • 10 medium flour tortillas
  • 3-4 chicken breasts (about 2 lbs)
  • 2 cans 10 oz Old El Paso red enchilada sauce
  • 1 4ozcan chopped green chiles
  • 2 cups shredded cheese of choice (ex fiesta shredded cheese)
  • half an onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • cilantro to top

Instructions:

  1. Add chicken breasts to slow cooker and cover with chicken broth, 3 tbsp of salsa, salt, pepper, and garlic powder. Cook on low for 4 hours or high for 8 hours, flipping breasts half way through. When finished, take chicken out of slow cooker and shred in a large bowl.
  2. Heat oven to 375 and grease 13×9 baking dish.
  3. Combine 1/2 cup enchilada sauce, whole can of green chiles, chopped onion, and 1 cup shredded cheese in large bowl with shredded chicken.
  4. pour 1/2 cup enchilada sauce in baking dish.
  5. As evenly as you can, distribute chicken mixture between 8 tortillas. Roll tortillas tightly, leaving the ends open. Place seam down in pan.
  6. Pour remaining enchilada sauce over enchiladas in dish. Sprinkle remaining cheese on top.
  7. Bake 25 minutes or until sauce is bubbly and cheese is melted as desired.
  8. Top with cilantro and serve with sour cream if desired.