Slow-cooker Creamy Chicken Enchiladas

Slow-cooker Creamy Chicken Enchiladas

Serves 4

Ingredients:

1 lb boneless, skinless chicken breasts

1 onion, chopped

2 cups salsa, divided

1 tsp cumin

3 jalapeno peppers, seeded & chopped (optional)

½ cup plain Greek yogurt

8 corn tortillas, warmed

1 cup Mexican cheese blend, shredded

Directions:

1. Place chicken, onion, 1 cup salsa, cumin & jalapeno (if using) in a slow cooker. Cover & cook on low for 4 hours.
2. Remove chicken and shred. Add Greek yogurt & stir until combined.
3. Fill warmed tortillas with chicken mixture and place (seam side down) in a baking dish that has been sprayed with cooking spray. Top with remaining salsa and shredded cheese.
4. Bake at 350° for 30 minutes.
5. Top with additional salsa, guacamole or avocado if desired.

21 Day Fix container counts: 1 red, ½ purple, 1 yellow, 1 blue