Crock Pot Chicken for Enchiladas

• servings: 8 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

2 19 oz cans enchilada sauce

2 small yellow onions (thinly sliced)

2 cans green chilies

2-2.5 lbs. Boneless skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon Kosher salt

Juice of 1 lime (optional)

Directions

Pour 1 can of enchilada sauce on the bottom of the slow cooker, along with all the onions, and 1 can of green chilies.

Top with the chicken breasts, then sprinkle with garlic powder and salt.

Finish with the final cans of enchilada sauce and green chilies.

Cover and cook on low for 8 hours or on high for 4 hours. When the chicken is done, use two meat forks to shred it. Add lime juice, if desired. Reserve 2 cups of the sauce for enchiladas, or use the chicken for tacos, burritos, nachos, and more.

Nutrition

• Calories: 201 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 1690 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 27 g