Creamy Crock pot Chicken Enchiladas
Perfect for a busy day. Throw your ingredients in the crock pot before you leave for work and then get them out and stuff your tortillas when you get home. This super easy crock pot meal will have your mouth watering for more!
Ingredients:
8 lo carb la banderita tortillas (80 calories per tortilla)
1 1/2 lbs chicken breast (boneless, skinless)
1 jar medium/mild salsa
1/2 packet ortega low sodium taco seasoning (this one is MSG free)
2 oz reduced fat cream cheese
1 small can white shoepeg Mexican corn
4 Tbps enchilada sauce, and rest of can of sauce will be used later
avocado
plain greek yogurt
tomato
1 cup Mexican cheese, 1 cup cheese; reduced fat- divided
Place half the jar of salsa into the bottom of the crock pot. Mix in the taco seasoning. Place chicken breasts on top of the mix. Top with enchilada sauce, salsa, and cubed cream cheese. Place on low and cook for 6 hours. Then keep warm until you are ready to bake. Heat oven to 350. Shred your chicken. Place chicken and sauce into each tortilla and roll up. Top with the rest of the can of enchilada sauce and Mexican cheese. Garnish with avocado, greek yogurt, and tomato. Enjoy!
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