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Slow Cooker Salsa Verde Chicken Breast Enchiladas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Dish
  • Oven

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 20 ounces salsa verde, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 corn tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Place the chicken breasts in the slow cooker. Add 16 ounces of the salsa verde along with the cumin, garlic powder, and salt.
  • Cover and cook on low for 6 hours, until the chicken shreds easily with a fork.
  • Shred the chicken directly in the slow cooker and stir it into the remaining sauce.
  • Heat the oven to 375 degrees. Warm the tortillas briefly so they stay flexible.
  • Spoon chicken into each tortilla, add a little cheese, roll them up, and place them seam side down in a baking dish.
  • Pour the remaining 4 ounces of salsa verde over the top and sprinkle with the rest of the cheese.
  • Bake for 15 minutes, until the cheese melts. Finish with cilantro and serve lime wedges on the side.

Notes

Warm the tortillas one at a time in a dry skillet right before filling so they do not crack when rolled. Leftovers reheat well in a 350 degree oven with a splash of extra salsa verde to keep the chicken moist. If you want a bit more heat, stir a pinch of jalapeño into the shredded chicken before assembling.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Baking Dish, Oven