Adventure 6: Mexican Chicken for Enchilladas

Mexican Chicken for Enchiladas

I've made enchiladas before, but they've always been so much work and a bit underwhelming.  I've always boiled the chicken and then shredded or cut it before putting it into the tortilla.  Shredding literally takes hours, and cutting the chicken into bite sized pieces results in chicken always falling out.  The chicken ends up being very bland, but that's usually masked by the enchilada sauce.  When I found this recipe I was really excited to give it a try.

Ingredients

1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice 
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste

tortillas (I use flour)
shredded cheese
enchilada sauce

Directions
Put the chicken in the slow cooker.  Add the other ingredients and stir.  Cook on low for 6-8 hours (mine will probably end up in there closer to 9 due to work).

After work I'll shred the chicken, add cheese and wrap in a tortilla.  Then add the sauce (already heated up in a pot on the stove) and more cheese to the top of the enchiladas and throw in the oven for about 10-15 minutes to melt the cheese.