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Chicken Enchiladas in Crock Poy
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| Ingredients: | |
| 3 | raw, boneless, skinless chicken breasts |
| 2c | salsa, (prefer Pace Chunky for cooking) |
| Cumin to taste | |
| Chili powder to taste | |
| 6oz | Greek yogurt |
| 6 | corn tortillas, cut in strips |
| 1 can | low sodium chicken broth |
| 1c | low fat shredded cheese, (found a Mexican blend at Kroger) |
| Garlic to taste | |
- Optional chopped bell peppers, kernel corn
Add chicken, cumin, chili powder, ½ the salsa and ½ the broth to crock pot on low. Cook for 4-5 hours.
Shred the chicken in the pot and add remaining salsa and broth. Add yogurt and ½ the strips. Mix well. Layer remaining strips around the top. Cook on low another 45 minutes.
Dish out portions and sprinkle cheese on top. (Recipe says to add the cheese in the last 15 minutes of cooking, which I think is fine if you plan to serve the whole pot right away. But we were planning for leftovers and will just add cheese as we reheat.)
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