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Chicken Enchiladas 02

Make Chicken Enchiladas 02 at home with Garlic Chopped, Green Enchilada Sauce, Sour Cream, and Monterey Jack Cheese Shredded. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 5 clove
• 32 oz
• 1 cup
• 2 cup

Method (preview)

1. 1

   In the slow cooker, combine the onion, garlic, poblano, chicken, green chiles, oregano, and cayenne.

2. 2

   Over the top, pour 1 cup of the enchilada sauce, making sure to lightly coat the chicken.

3. 3

   Cover and cook on low for 5 to 6 hours.

4. 4

   Preheat oven to 350F and lightly coat the bottom of a 13 x 9 inch baking pan with nonstick cooking spray.

5. 5

   Remove the chicken from the slow cooker and shred with a fork.

6. 6

   Set aside.

7. 7

   In a large bowl, combine the remaining ingredients from the slow cooker, the remaining enchilada sauce, the sour cream, and the chopped tomatoes.

8. 8

   Stir well.

9. 9

   Add 1 tablespoon shredded chicken and 1/2 tablespoon shredded cheese to the center.

10. 10

    Carefully roll the filled tortilla and place in the baking pan.

11. 11

    Repeat until all tortillas are in the pan.

12. 12

    Spread remaining enchilada mixture over the top of the tortillas and spread evenly.

13. 13

    Sprinkle remaining cheese over the top, and cook in the oven for 20 to 30 minutes or until heated through.

14. 14

    Serve warm with tortilla chips.