Crockpot Salsa Verde Chicken Enchiladas
Serves: 4-6
Serves: 4-6
Ingredients:
For the chicken:
2 lbs (2-3 large) boneless, skinless chicken breasts
16 oz salsa verde
2 garlic cloves, minced
2 Tbsps fresh cilantro, chopped
1/4 tsp ground cumin
1/2 tsp salt
For the enchiladas:
8 oz monterrey jack or cheddar cheese, grated
1/4 cup fat-free plain Greek yogurt (or use light sour cream)
16 oz salsa verde
8-10 small tortillas (I use flour, but corn is fine too)
Avocado with a squeeze of lime for serving, optional
For the chicken:
2 lbs (2-3 large) boneless, skinless chicken breasts
16 oz salsa verde
2 garlic cloves, minced
2 Tbsps fresh cilantro, chopped
1/4 tsp ground cumin
1/2 tsp salt
For the enchiladas:
8 oz monterrey jack or cheddar cheese, grated
1/4 cup fat-free plain Greek yogurt (or use light sour cream)
16 oz salsa verde
8-10 small tortillas (I use flour, but corn is fine too)
Avocado with a squeeze of lime for serving, optional
Directions:
1. Place the chicken breasts in the crockpot. Season with cumin and salt. Add in garlic, cilantro and pour the salsa over top and leave it alone.
2. Cook on low for 4 hours (5-6 if the chicken is frozen).
3. Remove chicken to a plate and shred.
4. Add the yogurt to the sauce in the crockpot and whisk to combine. Add the chicken back in and allow to sit for a few minutes to soak up the yummy sauce.
5. Preheat the oven to 425.
6. Remove chicken with a slotted spoon to a bowl.
7. Spread half jar of salsa verde over the bottom of a casserole dish.
8. Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
9. Top with the remaining ½ jar of salsa verde and shredded cheese.
10. Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
11. Serve with avocado over top, optional
1. Place the chicken breasts in the crockpot. Season with cumin and salt. Add in garlic, cilantro and pour the salsa over top and leave it alone.
2. Cook on low for 4 hours (5-6 if the chicken is frozen).
3. Remove chicken to a plate and shred.
4. Add the yogurt to the sauce in the crockpot and whisk to combine. Add the chicken back in and allow to sit for a few minutes to soak up the yummy sauce.
5. Preheat the oven to 425.
6. Remove chicken with a slotted spoon to a bowl.
7. Spread half jar of salsa verde over the bottom of a casserole dish.
8. Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
9. Top with the remaining ½ jar of salsa verde and shredded cheese.
10. Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
11. Serve with avocado over top, optional
Allison Hollinger
