Shredded Chicken Enchiladas

Enchiladas are one of my favorite things to eat! I used to think they were hard to make, but in reality, they are super duper easy! Use this easy shredded chicken recipe as your filling and you have enchiladas in 30 minutes or less. 

Shredded Chicken

The Stuff:
2 frozen chicken breast
Jarred salsa, I use Pace Picante
1/2 cup chicken broth
1 teaspoon cumin
Salt & pepper
1 teaspoon garlic powder
1 teaspoon chili powder

The How To:

• Place frozen chicken breast into the crock pot

  

  Pretend these are breasts, not tenders

  
• Top with salsa until completely covered - about a 1/2 to 3/4 of a 16oz jar

• Add spices
• Cook on low for 8-10 hours

• Take chicken out of pot and place on cutting board
• Take two forks and shred

Note: You can also use this chicken recipe for a number of things - burritos, tacos, nachos, sandwich, pasta, soup, salad etc etc. 

Enchiladas:

The Stuff:

Cooking spray

8 reduced carb whole wheat tortilla, I use La Tortilla Factory 

1 16oz can red enchilada sauce

2 1/4 cups reduced fat cheese

Sour cream, cilantro and green onions for serving

The How To:

• Spray casserole dish until covered with cooking spray
• Pour enough enchilada sauce to cover bottom of dish
• Take 1 tortilla and top with 1/8 cup of shredded chicken
• Top chicken with 1/8 cup cheese and some of the salsa from the crock pot

I forgot to take a picture of my whole wheat tortilla,
this is Mike's, bu t you get the idea

• Lay Enchilada, seem side down, into the prepared casserole dish
• Complete until all 8 tortillas are filled & lined up

• Top with remaining cheese & enchilada sauce, use salsa in crock pot too, its got lots of yummy flavors

• Bake for 10-15 minutes or until the cheese is melted
• Top with sour cream, cilantro and green onions (extra pts)

This doesn't look super appetizing because I am not
 a food photographer, although I want to learn. Just know they are delish!

Weight Watchers Friends: 1 enchilada is 4p+, I suggest eating two