Slow Cooker Chicken Enchiladas

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 4 hours 15 minutes

Ingrédients

1½ pounds boneless skinless chicken breasts

½ cup salsa (homemade or store-bought)

1 teaspoon garlic powder

½ onion (finely chopped)

2 teaspoons taco seasoning

2 cups enchilada or taco sauce (homemade or store-bought)

2 cups shredded 2% Mexican-blend cheese

16 small tortillas (corn or flour)

Instructions

To make the pulled-chicken filling

Add the chicken to the bottom of the slow cooker. Add the salsa, garlic powder, onions and seasoning and give them a stir to mix the seasonings and onions into the salsa. Then add the cover and set on high for 4 hours or low for 8 hours.

When the chicken is done (you’ll notice a large amount of liquid in the slow cooker; this is normal), shred it using two forks until all of the liquid within the slow cooker is incorporated. (Alternatively, if it’s too hot to shred in the machine, remove the chicken breasts, one at a time, and shred them on a separate plate. Then add the shreds back into the slow cooker to mix with all of the liquid.)

To make the enchiladas

Preheat the oven to 350°F. Coat the bottom of two 9 x 13–inch baking pans with a thin layer of the enchilada sauce.

Place one tortilla at a time on the prepared pan, spreading 1 heaping tablespoon of enchilada sauce evenly over the top of each, adding ¼ cup pulled chicken, and rolling it up. Place the fold sides of the enchiladas underneath, to keep the enchiladas from unraveling. Repeat this process with the remaining tortillas and filling.

*Make sure your flour or corn tortillas are pliable. If they’re dried out and start to break or crack when you roll them, simply place a stack in the microwave with a damp paper towel between each for about 30 seconds. This will help moisten them up and make them more flexible for rolling.

Once all the enchiladas are set in the pan, spread the remaining enchilada sauce over the top, and sprinkle on the cheese. Place in the oven for about 15 minutes, until the cheese is hot and bubbly.

Nutrition

• Calories: 315 kcal
• Lipides Totaux: 10.5 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 6.5 g
• Cholestérol: 70 mg
• Sodium: 600 mg
• Glucides Totaux: 29 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 28 g