SLOW COOKER CHICKEN ENCHILADAS

SLOW COOKER CHICKEN ENCHILADAS

INGREDIENTS:

– 1x 400gram tin of diced tomatoes
-1x onion – peeled & diced
-2x chicken breasts diced
-1x sachet of taco seasoning
-1x cup of water
-1x sachet of taco salsa

METHOD:

Throw it all in together stir it up & cook for 8 hours on low.
Once finished- use a fork & pull the chicken apart & you’ve got Mexican pulled chicken.
You could serve this with just beans & rice if you wanted.

I used white wraps put chicken mixture in & roll them up placing them in a baking dish, then putting left over mixture on top & around the wraps then grate cheese on and bake till cheese is melted!
Super easy and yummy!

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Slow Cooker Satay Chicken

SLOW COOKER CHICKEN ENCHILADAS