Slow Cooker Chicken Verde Enchilada
Details
- Serving Size:   8
- Weight Watchers:   26 Points
Cuisine
- Mexican
- lunch
- main course
- main dish
- dinner
Ingredients
- 4 Avocados
- 4 lb Chicken (breast, thighs, bone in breasts, whatever you have)
- 1 TSP Chili Powder
- 1 cup Cilantro, Chopped
- 1 TSP Cumin
- 18 flour tortillas
- 6 cloves garlic, peeled
- 1 TSP Garlic Powder
- 2 TSP Garlic Powder
- 2 TSP Ground Coriander
- 3 jalapenos, stem cut off
- 3 Limes, Juiced
- 1 cup Nonfat Plain Greek Yogurt
- 1 onion, quartered
- 2 TSP Onion Powder
- 1 TSP Pepper
- 2 TSP Pepper
- 1¾ cups of shredded cheddar cheese, divided
- 2 cups Shredded Mexican Blend Cheese
- 9 tomatillos, husks removed and cleaned
- 1 cup water
Instructions
Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.
Sprinkle all of the spices over the chicken.
Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
Place the chicken back in the slow cooker.
Personal Tags
Tags easily organize this recipes in your Preferences
Comments