Description
A hassle-free, slow-cooked version of chicken enchiladas that requires no rolling. Layers of tortillas, chicken, and melted cheese create a creamy, comforting meal.
Ingredients
Scale
- 1.5 lbs boneless chicken breasts
- 2 cups red enchilada sauce
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 4 oz diced green chilies
- 1/2 cup Greek yogurt (for garnish)
- Salt and pepper to taste
Instructions
- Spread 1/2 cup enchilada sauce on the bottom of the slow cooker.
- Lay a layer of corn tortillas across the bottom.
- Place chicken breasts on the tortillas and season with salt and pepper.
- Mix green chilies into remaining sauce and pour over chicken.
- Layer more tortillas and cheese on top, repeating until ingredients are gone.
- Cook on Low for 6 hours or High for 3 hours.
- Top with extra cheese 10 minutes before serving.