2 lbs chicken thighs, boneless and skinless
2 cans Rotel
1 pkg taco seasoning
2 large cans enchilada sauce
4 cups low fat shredded cheese
2 bunches green onions, chopped
16 whole wheat tortillas
Place chicken, Rotel and taco seasoning in slow cooker. Cook on HIGH for 4 hours. Shred chicken and drain extra juice. Add 1 cup of enchilada sauce, 1/2 of chopped onions and 2 cups shredded cheese to the chicken. Pour small amount of enchilada sauce onto a plate and dip each tortilla in the sauce. Place about 1/3 cup of chicken mixture in the tortilla and roll. Spray 2 9x13 casserole dishes with non-stick cooking spray. Pour enough sauce into the dish to just cover the bottom. Fit 8 rolls into each dish. Cover with remaining sauce. Sprinkle each dish with 1 cup of cheese and the rest of the onions. Bake at 350 for about 30 minutes.
I read this recipe and the only thing I did was double it (this is the doubled amount)! I wouldn't change a thing about this recipe. Be careful which enchilada sauce you buy- the one I chose was quite spicy! Luckily, I don't mind the heat, but those of you who can't eat spicier foods- beware! Additional toppings could include black olives, shredded lettuce, chopped tomatoes or sour cream. Also, you can use the chicken for something other than enchiladas- burritos, nachos, pulled chicken sandwiches. Let me know what else you come up with!