Slow Cooker Salsa Verde Chicken Enchiladas

I was in the mood for some enchiladas so decided to try a different kind than  I normally make. I again highly into using my crock pot as of lately so decided to use it to cook most of it. What is great is I have leftovers I can use for tacos, nachos or even soup!

 Here are the main ingredients I put in my crock pot along with a pound of chicken.
I used half a jar of salsa verde and saved the rest for another time or to use for dip. Although if you wanted to eliminate the green enchilada sauce and use the whole jar of salsa verde that would work well too. I also last minute decided to add an onion because I love onions, but it would taste great without onion too.

I cooked this on high for about 5 hours. Make sure the chicken is shredded up or else it isn't finished cooking. Add taco seasoning to the top.

Next, I used a fork to scoop out the mixture and place on my tortillas. For a healthier option I would suggest corn tortillas, but I prefer to use flour tortillas with my enchiladas. To me it is more filling that way and we end up eating less so we have more leftovers. I rolled up the enchiladas and placed in a 9x13. I was planning on using some of the juices in the crock pot as the topping, but I had a craving for some queso. So I got a can of cheddar cheese soup, a can of rotel and 1/2 cup of milk and put it in a pot. Cook it on low until everything is melted and blended together. Then pour it on top of your enchiladas. I added some more shredded pepper jack cheese and jalapenos to mine. Then bake on 375 for about 15 minutes.

Ingredients:
Chicken
2 cans of rotel
cheddar cheese soup
salsa verde
green chilies
green enchilada sauce
shredded cheese
taco seasoning
flour or corn tortillas (if you use corn I recommend cooking them on a skillet with a little olive oil. If not the corn tortillas tend to fall apart as you are rolling them)