Slow Cooker Skinny Chicken Enchiladas
4 boneless, skinless chicken breasts
1 (16 oz) jar salsa
1 tablespoon homemade taco seasoning (or a packet of reduced-sodium taco seasoning)
1/2 teaspoon garlic powder
salt and pepper to taste
8 whole wheat tortillas
1 (10 oz) can enchilada sauce
1 cup reduced-fat cheddar cheese, shredded
Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
When finished cooking, shred chicken with 2 forks.
Preheat oven to 350 degrees. Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9×13″ baking pan sprayed with non-stick cooking spray. Repeat with remaining tortillas until chicken is gone. Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted.
Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc. Topping your enchilada with lots of vegetables is a great way to get more vegetables in your diet!).
For less than $30, it’s definitely worth every penny!