Slow Cooker Chicken Enchiladas
3 cups cooked chicken, shredded
1 (4.5 ounce) can green chiles, drained & chopped
1 small onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
Salt & pepper to taste
1 ½ cup red enchilada sauce (store-bought)
8 (8-inch) whole wheat tortillas
1 cup Mexican blend/ Monterey Jack cheese, shredded
1 cup green enchilada sauce (store-bought)
Sour cream, chopped tomatoes, chopped cilantro, for garnishing
Heat the oil in a large pan over medium high heat.
Cook the onion and garlic until softened.
Add the green chiles and cook for 1-2 minutes.
Add the chicken, salt, pepper and stir to combine well.
Pour ½ cup red enchilada sauce in the slow cooker and spread evenly.
Pour remaining enchilada sauce in a shallow bowl and dip each tortilla in the sauce to coat.
Evenly divide and spoon chicken mixture onto each tortilla and roll them up.
Put them in layers in the slow cooker. Pour green enchilada sauce on top. Sprinkle with shredded cheese.
Cook on high for about 30-40 minutes until cheese melts. Remove from slow cooker.
Serve topped with sour cream, chopped tomatoes and cilantro.