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Export 12 ingredients for grocery delivery
Step 1
In a large sauté pan, heat canola oil and add garlic, onion and cumin. Sauté until onions are translucent, about ten minutes.
Step 2
Transfer onions to the bottom of a slow cooker. Add chicken, and top with the salsa. Put slow cooker on low and cook for 6 to 7 hours.
Step 3
Once chicken is cooked, shred the chicken, (making sure to keep all the chicken and salsa mixture for the casserole) and prepare to make the rest of the dish.
Step 4
In small sauce pan, heat oil and add minced garlic and onion. Sauté until translucent. Add tomato sauce and water along with the other ingredients. Bring mixture to a boil, turn down the heat, and simmer for 10 to 15 minutes.
Step 5
Spray an 8x8 baking dish with nonstick cooking spray, and begin to layer the ingredients:
Step 6
Start with 4 tortillas (you can tear or trim to fill in gaps) as a base layer. Spread 1/3 of the shredded chicken mixture over the tortillas. Pour 1/3 of the enchilada sauce over the chicken. Continue until three sets of layers are complete.
Step 7
With layers completed, top the casserole with cheese. Bake at 350F for 30 minutes or until cheese is hot and bubbly! Top individual servings with non-fat Greek yogurt, this helps to replace the "sour cream" sauce so frequently found with chicken enchiladas.
Step 8
Makes 4 to 6 very large portions, maybe more depending on what else is being served.
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