Chicken Enchilada Recipe

Chicken Enchilada Recipe

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Found at Tone and Tighten

Ingredients:

4 boneless, skinless chicken breasts

1 (16 oz) jar salsa

1 tablespoon homemade taco seasoning  (or a packet of reduced-sodium taco seasoning)

1/2 teaspoon garlic powder

salt and pepper to taste

8 whole wheat tortillas

1 (10 oz) can enchilada sauce

1 cup reduced-fat cheddar cheese, shredded

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.

When finished cooking, shred chicken with 2 forks.

Preheat oven to 350 degrees. Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9x13" baking pan sprayed with non-stick cooking spray. Repeat with remaining tortillas until chicken is gone. Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted.

Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc.