Ingredients
Serves: 8
Prep Time: 20 mins
Total Time: 4 hours 40 mins
IN THE SLOW COOKER:
4 lb Chicken (breast, thighs, bone in breasts, whatever you have)
3 jalapenos, stem cut off
9 tomatillos, husks removed and cleaned
1 onion, quartered
6 cloves garlic, peeled
2 TSP Garlic Powder
2 TSP Onion Powder
2 TSP Pepper
1 TSP Cumin
2 TSP Ground Coriander
1 TSP Chili Powder
1 cup water
FOR THE ENCHILADAS:
13/4 cups of shredded cheddar cheese, divided
18 flour tortillas
2 cups Shredded Mexican Blend Cheese
FOR THE SAUCE:
4 Avocados
1 cup Nonfat Plain Greek Yogurt
3 Limes, Juiced
2 TSP Pepper
1 TSP Garlic Powder
FOR THE GARNISH:
1 cup Cilantro, Chopped
Preparation
