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Chicken Enchiladas

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
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.

Nutrition

Calories: 233kcalCarbohydrates: 9gProtein: 28gFat: 10gFiber: 2gSugar: 5g
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