Chicken Verde Enchiladas

• 1 1/2 lb raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• 1 salt to taste
• 1 verde sauce or salsa
• 1 salsa con queso
• 1 sour cream
• 1 shredded mexican cheese blend
• 1 corn or flour tortillas

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
2. Cover with salsa verde, cover and cook HIGH 2 hours.
3. Pre heat oven to 350
4. Remove and shred chicken when done.
5. (Optional) if using corn tortillas heat oil in a small pan.
6. once hot fry 1-2 mins a side.
7. You don't want them too crispy as you'll need to roll them.
8. Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken.
9. Then roll em up!
10. Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese.
11. Bake at 350 15-20 mins

garlic, oregano, ground cumin, salt, verde sauce, salsa, sour cream, mexican cheese blend, corn

Taken from cookpad.com/us/recipes/341679-chicken-verde-enchiladas (may not work)