Crockpot Salsa Verde Chicken Enchiladas

Name: Crockpot Salsa Verde Chicken Enchiladas
Ingredients: ~3 lbs (4 large) boneless, skinless chicken breasts (half for this recipe, freeze the other half or use it for taco night this week); 7 oz can salsa verde; 1/2 medium white or yellow onion, diced; 8 oz monterrey jack cheese, grated and divided in half; 1/4 cup fat-free Greek yogurt (I use Total Fage 0%, can use light sour cream); 2 7-oz cans salsa verde; 10 small tortillas (I use Mission Low Carb flour); Pico de gallo, for serving (optional)

Crockpot Salsa Verde Chicken Enchiladas was pinched from <a href="http://www.jasonandshawnda.com/foodiebride/archives/14992/" target="_blank">www.jasonandshawnda.com.</a>

"The slow cooker and canned salsa verde make a big pan of green chicken enchiladas perfect for a school night...."

INGREDIENTS

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~3 lbs (4 large) boneless, skinless chicken breasts (half for this recipe, freeze the other half or use it for taco night this week)

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7 oz can salsa verde

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1/2 medium white or yellow onion, diced

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8 oz monterrey jack cheese, grated and divided in half

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1/4 cup fat-free Greek yogurt (I use Total Fage 0%, can use light sour cream)

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2 7-oz cans salsa verde

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10 small tortillas (I use Mission Low Carb flour)

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Pico de gallo, for serving (optional)

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