Cook chicken and shred or chop small. Mix together chicken, garlic powder, cumin, chili powder, pepper and salt. Add peppers, 1/2 cup enchilada sauce 1/2 cup sour cream and 1 cup cheese.
Place 1/2 cup chicken mixture in tortilla and fold. Spray crock pot and lay enchiladas seam side down adding a little sauce to each layer.
Combine remaining enchilada sauce and sour cream. Pour over enchiladas, cover and cook 3-4 hours until hot and bubbly. Pour liquid from cooker over enchilada and top with cheese.
Originally Submitted
4/21/2013
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