Name: Chicken Enchiladas
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 2 T olive oil; 2 yellow onions (sliced); 2½ cups no-sugar-added tomato sauce; 1 t ground cumin; 1 t chili powder; 1 t garlic powder; ¼ t black pepper; ½ t sea salt; 1½ lbs boneless (skinless chicken breasts); 2 t fresh lime juice; ¼ cup shredded cheddar cheese; Sour cream and chopped fresh cilantro

0 Shares

Chicken Enchiladas

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 233 kcal

Ingredients

2 T olive oil
2 yellow onions sliced
2½ cups no-sugar-added tomato sauce
1 t ground cumin
1 t chili powder
1 t garlic powder
¼ t black pepper
½ t sea salt
1½ lbs boneless skinless chicken breasts
2 t fresh lime juice
¼ cup shredded cheddar cheese

Optional Toppings:

Sour cream and chopped fresh cilantro

Instructions

In a slow cooker, add the oil, onions, tomato sauce, cumin, chili powder, garlic powder, black pepper, and salt. Stir to combine.
Place the chicken in the slow cooker, turning it gently to coat it well with the tomato sauce.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until the sauce has thickened, and the chicken is cooked.
Remove the chicken from the slow cooker and transfer it to a plate. With 2 forks or a shredder, shred the chicken.
Add the shredded chicken back to the slow cooker. Add the lime juice and stir to combine. Taste and season with more salt, if desired.
Sprinkle the chicken with the cheddar cheese. Cover and let rest for 10 minutes, until the cheese melts.
Serve hot topped with the sour cream and cilantro, if using.