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

1328 viewsisabeleats.com
4.8
(40)
20 minutes
Your folders

181 viewsoldelpaso.com
50 minutes
Your folders

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

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

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

211 viewstasteofhome.com
4.6
(88)
25 minutes
Your folders
254 viewscookingprofessionally.com
5.0
(1)
40 minutes
Your folders

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

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

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

186 viewsbettycrocker.com
4.0
(31)
Your folders

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

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

53 viewsgrandmarecipesflash.com
25 minutes
Your folders

101 views50krecipes.com
35 minutes
Your folders

26 viewstherealfooddietitians.com
5.0
(12)
Your folders

199 viewsallrecipes.com
4.4
(76)
30 minutes
Your folders
537 viewsthecountrycook.net
4.9
(152)
25 minutes
Your folders
471 viewsthecountrycook.net
5.0
(99)
25 minutes