Slow Cooker Skinny Chicken Enchiladas

Slow Cooker Skinny Chicken Enchiladas
Slow Cooker Skinny Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless chicken breasts

  • 1

    (16 oz) jar salsa

  • 1

    tablespoon homemade taco seasoning (or a packet of reduced-sodium taco seasoning)

  • 1/2

    teaspoon garlic powder

  • salt and pepper to taste

  • 8

    whole wheat tortillas

  • 1

    (10 oz) can enchilada sauce

  • 1

    cup reduced-fat cheddar cheese, shredded

Directions

Spray slow cooker with non-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 for 2-3 hours. When finished cooking, shred chicken with 2 forks. Preheat oven to 350 degrees. Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9x13" baking pan sprayed with non-stick cooking spray. Repeat with remaining tortillas until chicken is gone. Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted. Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc. Topping your enchilada with lots of vegetables is a great way to get more vegetables in your diet!).

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