Looking for an easy weeknight meal? My Green Chicken Enchiladas are the cheesy solution to your weeknight dinner woes. Cook the chicken in the slow cooker as you work and when you get home it will be perfect to shred and assemble your enchiladas. Plus these reheat really well (this is coming from a person who is not a fan of left overs)

Serves 4

Ingredients:
16 oz tomatillo salsa
1.5 lbs chicken breast
14 oz chicken stock
salt and pepper
8 flour tortillas
28 oz hot green enchilada sauce
12 oz oaxaca cheese
Toppings: cilantro, sour cream, avocado

Directions:

1.  Add a layer of tomatillo salsa to the bottom of slow cooker. Place generously salt and peppered chicken on tomatillo salsa layer. Top chicken with remaining tomatillo salsa. Add chicken stock to slow cooker. Turn slow cooker on for 5-8 hours on low.

2.  Once the chicken has cooked shred the chicken in the slow cooker before moving it to a different bowl or container for enchilada assembly.

3. Preheat oven to 350°F/177°C. Coat the bottom of a 13x9 pan with about 1/2 cup of enchilada sauce (use more if you need too).

4. Create an assembly line: tortillas, 9” round cake pan or bowl with 2 cups of enchilada sauce in it, shredded chicken, Oaxaca cheese (reserve 2 oz of cheese to go on top of the enchiladas).

5. Start by dipping a tortilla in the bowl of enchilada sauce until completely covered, spoon 1/8 of the chicken down the middle of the tortilla, top chicken with 1/8 of the remaining cheese. Roll up tortilla and place in the prepared baking dish, seam side down.

6. Repeat previous step until all enchiladas are rolled and in baking dish. Bake for 15 minutes.

7. Top with remaining cheese and bake for another 5-8 minutes until cheese has melted.

8. Serve warm and top with cilantro, sour cream, and avocado.

Pro Tip: Save any extra enchilada sauce you have. To reheat these enchiladas place in the oven on 350°F/177°C and top with additional enchilada sauce so they don’t dry out. They should be ready to eat in 5-10 minutes.