In a large skillet, cook the onions in the oil
until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and
cook for about 5
minutes or until sauce thickens slightly.
Meanwhile, pour the tomato
juice into a large bowl. One at a time, dip the
tortillas in the juice,
ensuring all parts are moistened. Lay tortillas on
a plate and spread
about 1/3 cup of chicken over them.
Sprinkle with 1 teaspoon of the
green onion and 2 tablespoons of grated cheese.
Fold ends over and
roll up. Place the tortilla in the stoneware.
Repeat the procedure to fill
the remaining tortillas
Pour the sauce over the tortillas and sprinkle
with the remaining cheese and green onions. Cover;
cook on Low for
6 to 8 hours or on High for 3 to 4 hours. Garnish
with cilantro, lettuce,
salsa and sour cream.
Originally Submitted
1/23/2014
0 Out of 5 from
0 reviews
You can add this CrockPot Chicken Enchiladas recipe to your own private DesktopCookbook.
