Slow Cooker Salsa Chicken Enchiladas |
Author: The Crafting Chicks
- 4 boneless, skinless chicken breasts
- 1 (16 oz) jar of your favorite salsa
- 1 tablespoon taco seasoning
- ½ teaspoon garlic powder
- 8 tortillas
- 1 (10 oz) can of red enchilada sauce
- 1 cup cheddar or Mexican mix cheese
- Spray slow cooker with not-stick cooking spray. Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper. Cook on low for 4-6 hours or high 2-3 hours.
- When chicken is done cooking, shred chicken. Preheat oven to 350. Place ½ - ¾ cup of chicken mixture on tortillas, add in some cheese, rollup and place in greased 9x13 baking pan.
- Repeat until mixture is gone.
- Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted and enchilada sauce is bubbling.
- Top with your favorite enchilada toppings like, avocado, olives, onions, lettuce and tomatoes. Serve with green salad and rice and beans.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/slow-cooker-salsa-chicken-enchiladas/
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