Slow Cooker Chicken Verde Enchilada

Ingredients

• •4 avocados
• •4 lb chicken
• •chili powder
• •1 cup cilantro
• •cumin
• •18 flour tortillas
• •6 cloves garlic
• •garlic powder
• •ground coriander
• •3 jalapenos
• •juice of lime
• •1 cup nonfat greek yogurt
• •1 onion
• •onion powder
• •pepper
• •1¾ cups cheddar cheese
• •2 cups mexican blend cheese
• •9 tomatillos
• •1 cup water

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Method

From foodista.com — read the original

1. 1Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.
2. 2Sprinkle all of the spices over the chicken.
3. 3Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later.
4. 4Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through. Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth.
5. 5Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
6. 6Place the chicken back in the slow cooker.
7. 7Pour the sauce over the chicken and mix until evenly distributed. Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about cup of chicken mixture in tortilla.
8. 8Sprinkle 1 TBSP of Cheddar Cheese on top of chicken.
9. 9Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size. Make the sauce.
10. 10Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas.
11. 11Divide and sprinkle the Mexican cheese over all the enchiladas. Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.