Chicken Enchiladas with 5-Minute Enchilada Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 lbs chicken breast
  • 2 TB evoo
  • 2 TB lime juice
  • salt + pepper
  • 10 flour tortillas /10 inch
  • 8 oz Monterrey jack cheese / shredded
  • ¼ cup feta cheese
  • 2 TB pumpkin seeds / shelled
  • handful cilantro / chopped
  • one recipe Pinch of Yum's 5 Minute Blender Enchilada Sauce: http://pinchofyum.com/5-minute-blender-enchilada-sauce
Instructions
  1. Prepare on recipe of Pinch of Yum's 5 Minute Blender Enchilada Sauce.
  2. Place chicken in a slow cooker and season with olive oil, lime, and salt and pepper. Add half of the enchilada sauce to the slow cooker and cook on low for 6-8 hours.
  3. Once chicken has been cooked, shred with a fork and remove from the slow cooker.
  4. Preheat oven to 400 degrees and prepare a 9 x 13 pan by lining it with parchment paper.
  5. Add chicken and cheese to each tortilla and roll tightly. Arrange in the pan and cover with the remaining enchilada sauce.
  6. Bake for 20-25 minutes, until cooked through and enchilada sauce is bubbly.
  7. Remove from oven and top with feta cheese, cilantro, and pumpkin seeds.
Recipe by at https://www.adventuregathereat.com/chicken-enchiladas-with-5-minute-enchilada-sauce/