Ingredients:2 boneless skinless chicken breast halves
1 large jar green salsa
1 package taco seasoning
1 large can of green chiles
1 onion chopped
8 flour tortillas
1 can green enchilada sauce
1/2 cup mexican cheese
Directions:
- Place salsa, taco seasoning, chiles, and onions in slow cooker and stir
- Place chicken and thoroughly cover with salsa mixture
- Cook on low for 4-6 hours
- Remove chicken from slow cooker and place in mixing bowl
- Shred chicken with a fork
- Add 1/4 cup cheese
- Add a couple of large spoonfuls of salsa mixture from slow cooker (reserve left over mixture)
- Spray 9x13 baking dish with cooking spray
- Place chicken mixture in tortillas and roll up, placing seam-side down
- Add green enchilada sauce to green salsa mixture in the slow cooker and stir
- Cover enchiladas with the remaining salsa mixture
- Cover with the remainder of the cheese
- Bake enchiladas on 350 for 15 minutes
These make delicious leftovers!
Source: Meredith's Kitchen
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