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slow cooker chicken enchiladas

Picture tender chicken, rich enchilada sauce, and warm tortillas, all topped with cheese. These enchiladas are more than a meal. They're a simple way to enjoy Mexican flavors at home.
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Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 can 10 oz red enchilada sauce
  • 1 can 4 oz diced green chilies
  • 1 packet taco seasoning
  • 8 large flour tortillas
  • 2 cups shredded cheese
  • Optional toppings: sour cream cilantro, green onions

Equipment

  • 6-quart slow cooker
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Baking dish for serving

Method
 

  1. Place chicken breasts in the slow cooker
  2. Pour enchilada sauce and green chilies over chicken
  3. Sprinkle taco seasoning evenly
  4. Cook on low for 6-7 hours or high for 3-4 hours
  5. Shred chicken using two forks
  6. Warm tortillas and fill with shredded chicken
  7. Roll tortillas and top with remaining sauce and cheese
  8. Bake at 350°F for 15-20 minutes until cheese melts