Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
Step 2
Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
Step 3
Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.
Your folders

1335 viewsisabeleats.com
4.8
(40)
20 minutes
Your folders

190 viewsoldelpaso.com
50 minutes
Your folders

194 viewsrealfoodwholelife.com
5.0
(4)
30 minutes
Your folders

219 viewsallrecipes.com
4.5
(1.3k)
30 minutes
Your folders

228 viewstasteofhome.com
4.6
(88)
25 minutes
Your folders

216 viewstasteofhome.com
4.6
(88)
25 minutes
Your folders
259 viewscookingprofessionally.com
5.0
(1)
40 minutes
Your folders

296 viewstheseasonedmom.com
4.8
(6)
20 minutes
Your folders

110 viewsawickedwhisk.com
4.7
(3)
25 minutes
Your folders

269 viewsallrecipes.com
4.8
(24)
35 minutes
Your folders

190 viewsbettycrocker.com
4.0
(31)
Your folders

431 viewseasychickenrecipes.com
4.6
(169)
40 minutes
Your folders

229 viewsallrecipes.com
4.4
(166)
30 minutes
Your folders

61 viewsgrandmarecipesflash.com
25 minutes
Your folders

101 views50krecipes.com
35 minutes
Your folders

32 viewstherealfooddietitians.com
5.0
(12)
Your folders

202 viewsallrecipes.com
4.4
(76)
30 minutes
Your folders
541 viewsthecountrycook.net
4.9
(152)
25 minutes
Your folders
476 viewsthecountrycook.net
5.0
(99)
25 minutes