Crockpot Chicken Enchiladas
Make one with chicken or veggies. Dairy free and gluten free options.
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 16 oz jar salsa
- 1 tablespoon reduced-sodium taco seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 8 Udi’s Gluten Free tortillas
- 1 zucchini spiralized
- 1 10 oz can enchilada sauce
- 1 cup Mexican cheese shredded for David
- 1 cup Daiya mozzarella cheese for me
Instructions
- 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.
- Remove chicken and use forks to shred. Preheat oven to 350 degrees.
- Spray baking dish with non-stick spray (or coconut oil)
- Place 1/2 cup of chicken mixture on tortilla
- Roll up, place in dish with edges overlapping so they don’t unroll
- Top enchiladas with enchilada sauce and sprinkle with shredded cheese.
- Bake for 20-25 minutes