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Chicken Enchilada Recipe

Ingredients Edit and Save

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Original recipe makes 10 servingsChange Servings

• 2 cups organic vege broth
• 1 (14.5 ounce) can diced tomatoes/Rotele
• 1/3 cup chili powder
• 1/2 cup all-purpose flour
• 1 clove garlic

• **ADD ONE CAN OF GREEN ENCHILADA SAUCE!**
• 1 teaspoon oregano
• 1 teaspoon salt, or to taste
• 1 pinch cayenne pepper, or more to taste (optional)
• 4 skinless, boneless chicken breast halves

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Directions

1. Blend chicken broth, tomatoes, chili powder, flour, garlic,  oregano, salt, and cayenne pepper in a blender until smooth.
2. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
3. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

THIS WAS DELICIOUS!