Healthy-er Crockpot Chicken Enchiladas

These easy crockpot chicken enchiladas are one of my favorite weeknight dinners. They are so fast, easy, delicious and so much healthier than regular enchiladas. I can toss everything into the crockpot in 3 minutes before leaving for work in the morning. When I get home, it takes another 3 minutes to shred the chicken with two forks before rolling the meat in corn tortillas and topping with cheese, sour cream and avocados. They are not too spicy nor too bland and have incredible flavor. My daughter even loves them. 

 

Simply mix the chicken, cream of chicken soup, diced tomatoes and green chilis, salsa, chili powder and ground cumin in a crockpot and stir until combined. Cover and cook on low for 4-5 hours. When complete, remove the chicken and shred on a cutting board using two forks. Pour half of the sauce into a bowl with the shredded chicken. Scoop the chicken mixture into corn tortillas and top with a sprinkle of salt and pepper. Roll the tortillas and top with remaining sauce, mozzarella cheese, sour cream and avocado.

Ingredients:

Mix in the Crockpot:
1 lb. Chicken Breasts

1 10.5oz Can Cream of Chicken Soup (I like Campbell's Healthy Request because it doesn't contain MSG)

1 10oz Can Diced Tomatoes & Green Chilis

1/2 Cup Salsa (I use Herdez Hot)

1 t. Chili Powder

1/2 t. Ground Cumin

 

Additional Ingredients:

Corn Tortillas

Mozzarella Cheese

Sour Cream (I use reduced fat or fat free because the flavor is the same)

Avocado

Salt

Pepper