Chicken Enchiladas (Crockpot)

I’m finally home and back in my kitchen! I’m slowly getting back into my routine. We went to a Mexican restaurant while I was on business, but I was limited to what I could eat because everything was smothered in cheese.  So, I decided that I would make something in the spirit of Mexican food, but without all the unhealthy stuff.

One of the great ways to start the week is with a crockpot meal. I made this yesterday morning before I left for work and the smell was so wonderful when I walked in the door. It was a perfect dinner! It was super simple to throw together, but the taste was amazing!

chicken Enchiladas, crockpot, mexican, chicken, paleo, little sprouts kitchen, grain free, dairy free2 lbs chicken breasts
1 4 oz can chopped green chilies
1 14 oz can diced tomatoes (I use fire roasted for more bite)
1 tbsp garlic powder
1 tsp pepper
1 tbsp chili powder
1 tsp paprika

1. Get out crockpot.
2. Place chicken breasts in the bottom.
3. Top chicken with spices.
4. Add tomatoes and green chilies on top.
5. Cook on low for 8 hours.
6. Use a fork to shred the cooked chicken. Use sauce that is created to serve on top.

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