Crockpot Chipotle Chicken Enchiladas!
Ingredients
- 2 lb chicken breast
- 1 jar chipotle salsa cremosa (you might not need the whole jar- just depends on your spice preference)
- 1 cup sour cream
- 1 bag frozen spicy mexican style riced cauliflower (trader joes)
- 2 cups colby and Monterey Jack cheese
- 10 corn tortillas
Instructions
- Slow cook the chicken in 1 cup of chipotle salsa cremosa. Once thoroughly cooked, shred the chicken. (on low for 5-6 hours or high for 3-4 hours.)
- Once shredded, add the mexican cauliflower, more salsa and sour cream. Cook on high for 30 minutes.
- Cut the tortillas into one inch cubes, add to crockpot and stir. Top with remaining cheese. Cook until tortillas are soft, on high for about 30 minutes or on low for a few hours until you’re ready to eat. Enjoy!
