Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive oil
  • 1/2 Cup Onion, (diced)
  • 1 Tbsp Garlic, (minced)
  • 1 Cup Fire roasted tomatoes
  • 6 Tbsp Salsa
  • 1/2 tsp Chili powder
  • 1/4 tsp Cumin
  • 1/4 tsp Paprika
  • 1/4 tsp Crushed red pepper flakes (optional)
  • Salt and pepper
  • 2 Cups Shredded chicken breast ((I love rotisserie))
  • 1/2 Cup Corn kernels ((thawed if frozen))
  • 8 8 Inch Whole wheat flour tortillas
  • 1 1/2 Cups Red Enchilada sauce
  • 1 Cup Cheddar cheese, (grated)
  • Cilantro, (for garnish)

Instruction

  • Heat the oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes.
  • Place the fire roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
  • Stir the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
  • Take one tortilla and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a 7 quart slow cooker. Repeat with all tortillas - you should be able to fit them in one layer.
  • Pour the enchilada sauce on top and sprinkle with cheese. Place a paper towel on the top of the slow cooker and then place the lid on. Cook on low for 3-4 hours until the cheese is melted and the tortillas are soft
  • Garnish with cilantro and DEVOUR!