Slow Cooker Creamy Chicken Enchiladas
2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin salt and pepper to taste
8 ounces Neufchatel cream cheese
1 cup salsa
3/4 cup 2% milk Colby cheese, shredded
12-6 inch flour tortillas
Optional toppings: Fresh cilantro, sour cream, salsa, guacamole, etc.
Spray inside of slow cooker with non-stick spray. Add chicken, chili powder, garlic
powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
Cover and cook on low 8 hours or on high 4 hours. Remove chicken from slow cooker,
shred with two forks, and return to slow cooker.
Stir and cook and additional 15 minutes. Preheat oven to 400.
Place ΒΌ cup of the chicken mixture in the center of each tortilla. Roll tightly and place in
a single layer on a greased baking sheet. Pour remaining mixture of enchiladas and
sprinkle cheese on top.
Bake 10-15 minutes, until tortillas are slightly browned. Serve with desired toppings.
Makes 12 servings.
Nutrition Facts (per serving): 203 calories, 8g protein, 8g fat, 22g carbohydrate, 660 mg sodium
