Slow Cooker Chicken Enchiladas

• 1 1/2 lbs chicken breasts
• 1/2 cup salsa
• 1 teaspoon garlic powder
• 1/2 onion, chopped
• 2 teaspoons taco seasoning
• 2 cups enchilada sauce
• 16 corn tortillas or 16 flour tortillas
• 2 cups mexican cheese or 2 cups cheddar cheese, shredded
• 1/2 cup sour cream or 1/2 cup plain yogurt

1. Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
2. Preheat oven to 350°F.
3. Coat bottom of two 9 x 13 pans with enchilada sauce.
4. Microwave tortillas in paper towels for 30 seconds.
5. Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
6. Spread remaining sauce on top and sprinkle with cheese.
7. Bake 15 minutes. Garnish with salsa and sour cream.

chicken breasts, salsa, garlic, onion, taco, enchilada sauce, corn tortillas, mexican cheese, sour cream

Taken from www.food.com/recipe/slow-cooker-chicken-enchiladas-533352 (may not work)