CHICKEN & VEGGIE ENCHILADAS (Fast & Easy Chicken Breast Recipe)

By Lynne Kenton @delmarvaliciousdishes

Ingredients:  Flour tortillas Yellow and Red Pepper (sub in a green pepper) Chicken Broth Cumin, Salt, Pepper, Oregano, Garlic Powder (substitute in taco seasoning) Chicken Breast or Chicken Thighs Enchilada Sauce Shredded Cheese Greek Yogurt

Add the chicken broth, chicken breasts (or chicken thighs), onion and peppers to the bowl of your crockpot. Season with garlic, cumin, oregano, salt and pepper (or substitute taco seasoning). Cook on high for 2-4 hours or low 4-6 hours. 

After chicken is cooked, remove chicken from bowl. Shred using two forks or place chicken breasts in the bowl of your stand mixer and mix on low. 

Add chicken and veggies to a large mixing bowl. Stir in Greek yogurt and diced tomatoes. 

Pour a little enchilada sauce on the bottom of a 9x13 pan about 2/3 cups. It should be just enough to cover the bottom.  Add chicken mixture to tortillas and place in pan.  Sprinkle with shredded cheese.  Bake at 350 degrees Fahrenheit for 30 minutes.

Top with sliced jalapenos and avocado slices. Serve with slices of fresh lime. 

Looking for another quick and easy chicken breast recipe?  Check out this Gluten Free Classic Chicken Salad Recipe! 

The Author: lynne kenton

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