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How To Make Slow Cooker Chicken Enchiladas

Meghan Splawn
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2

lbs Chicken breasts, boneless skinless

1/4 cup

Cilantro, fresh

1

Green bell pepper, medium

1

Red bell pepper, medium

1

Yellow or sweet onion, medium

1 28 ounce can

Tomato puree

1/4 tsp

Ancho chile powder

1

Cooking spray

2 tbsp

Olive oil

1/2 tsp

Cumin, ground

8

(8-inch) flour tortillas

1 cup

Cheddar cheese, mild

1 cup

Monterey jack cheese