Slow Cooker Salsa Chicken Enchiladas
Author: The Crafting Chicks
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Repeat until mixture is gone.
  4. 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.
  5. 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/