Enchiladas de pollo en olla de cocción lenta

Ingredientes

• 1 cup shredded cooked chicken
• 1/4 cup sour cream
• 3/4 cup shredded taco blend or Cheddar Cheese (divided)
• 3/4 cup mozzarella or Pepper Jack cheese (divided)
• 1 4 oz. can diced green chiles
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper (to taste)
• 8 (6-inch flour or corn tortillas)
• 10 oz can of enchilada sauce (or 1 cup of homemade version here)

Preparación

1. 1

   In a medium mixing bowl, combine chicken, 1/2 cup taco blend cheese, 1/2 cup mozzarella, sour cream, chiles (reserve 2 teaspoons for topping) and cilantro. Add 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper to taste.

2. 2

   Spread about 1/4 cup enchilada sauce on the bottom of the slow cooker. Place about 1/4 cup of chicken mixture into each tortilla and roll up. Arrange enchiladas seam down in the slow cooker. Top with remaining 1/4 cup (if using canned 1/3 cup). Top with remaining cheese and 2 teaspoons of diced Chile.

3. 3

   Cook on high for 60-75 minutes or until sauce bubbles and cheese is melted.The time will depend on your slow cooker. Garnish with sour cream, avocado, diced tomatoes and jalapeno, if desired.