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Chicken Enchiladas – A tasty recipe for the slow cooker
- 3 Chicken Breasts
- 16 Ounces Plain Greek yogurt
- 2 Cups Salsa
- 1 Can Chicken Broth
- 1 Cup Shredded Cheese (Cheddar or Mexican blend)
- 6 Corn Tortillas
- 1 Teaspoon Each of Cumin, Chili Powder and Onion Powder
- 1/2 Cup Velveeta Cubes
Place chicken in slow cooker (it can be frozen in a big clump!), sprinkle spices over it, add 1 cup salsa, and 1/2 can chicken broth-cook low for 4 hrs.
Remove chicken and set aside.
Add Greek yogurt, Velveeta, remaining salsa, and broth.
Stir until cheese melts (may have to turn on high for a min), then shred chicken, return to pot, and also add 1/2 tortilla strips & stir in.
Place remaining strips on top.
Cook for another 30-40 min and top with shredded cheese about 15 min before serving.
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