Crock-pot Salsa Verde Chicken Enchiladas

By randiboyle

Ingredients

• 4 lg. chicken breasts
• 32 oz. salsa verde
• 1 onion, diced
• 16 oz. Monterey jack cheese
• 1/2 C. low fat sour cream
• juice of 1 lime (&zest)
• 1/4 C. cilantro
• tortillas
• pico de gallo

Details

Adapted from jasonandshawnda.com

Preparation

Step 1

Place chicken breasts in the crock pot and pour 1 cup salsa over the top. Cook on low for 4 hours (5-6 if the chicken is frozen). Shred chicken. Preheat oven to 425 F. Add onion, half of the cheese, sour cream, cilantro, lime juice and 1 c. salsa to chicken in a large bowl. Stir to mix well. Pour 1 cup of salsa over the bottom of a casserole dish. Fill the tortillas with the chicken mixture, roll and place seam side down in the dish. Top with remaining salsa and cheese. Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned. Serve with a scoop of pico de gallo over top.