Ingredients

The following ingredients have 6 Servings
  • 2 chicken breast filets with skin (remove skin before adding to enchiladas)
  • 16 ounces red enchilada sauce (jar, no sugar added)
  • 4 ounces jalapenos (can, optional green chiles)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups cheddar cheese (reduced-fat, shredded)
  • 8 ounces sour cream (container, fat-free)
  • 6 whole-grain tortillas (medium (corn tortillas are not recommended as they tend to fall apart))

Instruction

  • Preheat oven to 350 degrees. Place chicken breasts in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 35-45 minutes. Remove skin and discard. Shred chicken or cut into bite-sized cubes.
  • In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
  • Stack enchiladas in the slow cooker, add a little of the sauce on top of each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
  • Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.