DINNER


SLOW COOKER CHICKEN


PREP TIME 20 MIN. – COOK TIME 4 HOURS READY IN 4 HOURS 20 MIN. – SERVINGS 6


Green chilies


Mild or hot, these add subtle peppery


sweetness. Find them in the international aisle near the beans.


Cooking spray 1 (16 oz) jar salsa verde 12 corn tortillas 2 cups shredded cooked chicken 2 tsp ground cumin 1 (4 oz) can chopped green chilies, drained


1 cup shredded part-skim mozzarella, divided ¼ cup light sour cream 2 green onions, thinly sliced


ENCHILADAS The slow cooker keeps the chicken moist and the cheese melty in this simplified take on a Tex-Mex classic.


STEP 1 Coat the bowl of a large slow cooker with the cooking spray. STEP 2 Pour the salsa into a large shallow dish. Dip each tortilla into salsa to coat well and place on a plate. To remaining salsa in dish, add the chicken, cumin, green chilies, and ½ cup cheese. Stir to combine. Season with salt and pepper to taste. STEP 3 Spoon some chicken mixture into 1 tortilla and roll up. Arrange in slow cooker bowl, seam-side down in single layer. Repeat with remaining chicken and tortillas. Stir the sour cream into any remaining salsa in dish and pour over tortillas. Top with remain- ing ½ cup cheese. STEP 4 Cover slow cooker bowl and cook on low 3–4 hours, until cheese melts. To serve, garnish with the green onions.


Per serving: 295 calories, 9g fat, 4g saturated fat, 55mg cholesterol, 722mg sodium, 30g carbohydrate, 5g fiber, 4g sugar, 23g protein


www.savoryonline.com | October 2019 19


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