Slow Cooker Chicken Verde Enchilada

Ingredients

• •4 avocados
• •4 lb bone-in chicken
• •chili powder
• •1 cup cilantro
• •cumin
• •18 flour tortillas
• •6 cloves garlic
• •garlic powder
• •ground coriander
• •3 jalapenos
• •3 limes
• •1 cup nonfat greek yogurt
• •1 onion
• •onion powder
• •black pepper
• •1¾ cups cheddar cheese
• •2 cups mexican blend cheese
• •9 tomatillos
• •1 cup water

Method

Adapted from foodista.com

1. 1Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.
2. 2Sprinkle all of the spices over the chicken.
3. 3Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later.
4. 4Pour water into the slow cooker.
5. 5Put lid on turn to low.
6. 6Cook for 2 hours.
7. 7Turn to high.
8. 8Cook for 2 more hours until chicken is cooked all the way through.
9. 9Pull all the vegetables out of the slow cooker.
10. 10Place in blender.
11. 11Puree the mixture till smooth.
12. 12Remove chicken place on a cutting board.
13. 13Shred chicken, discarding skin and bones.
14. 14Place the chicken back in the slow cooker.
15. 15Pour the sauce over the chicken.
16. 16Mix until evenly distributed.
17. 17Preheat oven to 400 degrees Fahrenheit.
18. 18Make enchiladas, place about cup of chicken mixture in tortilla.
19. 19Sprinkle 1 TBSP of Cheddar Cheese on top of chicken.
20. 20Roll tortilla.
21. 21Place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.
22. 22Make the sauce.
23. 23Add avocado, yogurt, lime juice, pepper and garlic powder to blender.
24. 24Puree until smooth.
25. 25Use a spatula to evenly distribute sauce over all dishes of enchiladas.
26. 26Divide and sprinkle the Mexican cheese over all the enchiladas.
27. 27Cover in foil.
28. 28Bake until cheese is melting and bubbly, about 20 minutes.