Slow Cooker Chicken Enchiladas
 
 
Author:
Cuisine: Mexican
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 chopped onion
  • 2 garlic cloves, minced
  • 1 16 ounce jar of salsa
  • 1 can black beans
  • 1 package frozen corn
  • 1 cup low sodium chicken stock
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Chili Powder
  • ¼ Teaspoon Dried Oregano
  • OR
  • 2 Tablespoons Homemade Taco Seasoning
  • 1 teaspoon sea salt
  • Fresh ground black pepper
  • Tortillas of Choice
  • 1 cup Enchilada Sauce ( recipe below)
  • 1 onion, chopped
  • 3 garlic cloves , chopped
  • 1 can diced tomatoes
  • 1 tablespoon Cumin
  • 1 tablespoon chili powder
  • 1 cup shredded cheese ( a Mexican blend or Monterey Jack works nicely here)
Instructions
  1. Put all ingredients in the slow cooker.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Shred chicken with two forks.
  4. Preheat Oven to 400 degrees
  5. Fill each tortilla and fold in half.
  6. Place seam side down in a large baking dish.
  7. Cover with sauce and top with shredded cheese.
  8. Bake for approximately 20 minutes until cheese is melted.
Recipe by The Brooklyn Mom at https://www.thebrooklynmom.com/slow-cooker-chicken-enchiladas/