Slow Cooker Chicken Enchiladas

By cserumga

Ingredients

• 3 cups shredded chicken
• 1/2 cup salsa
• 12 (6-inch) flour tortillas
• 2 (10-ounce) cans of enchilada sauce, or 3 cups homemade healthy enchilada sauce
• 1 (4-ounce) can mild green chiles
• 2 cups shredded cheddar cheese

Preparation

Step 1

Spray the inside the slow cooker with nonstick spray. Combine shredded chicken, salsa and approximately ½ cup of the enchilada sauce. In a separate bowl, combine remaining enchilada sauce and chiles, set aside. Divide the chicken mixture over the tortillas — approximately ¼ cup each. Roll each tortilla and place seam side down in the slow cooker. (I was able to fit 6 per layer, topping each layer with enchilada sauce.) Top with cheese. Cook on low for 3 to 4 hours