Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 2 cups shredded chicken breast
- 1/2 cup corn kernels (thawed if frozen)
- 8 8-inch whole wheat flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 cup cheddar cheese grated
- Cilantro for garnish
Instructions
- Heat the oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes.
- Place the fire-roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
- Stir the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
- Take one tortilla and place 2 tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a 7-quart slow cooker. Repeat with all tortillas - you should be able to fit them in one layer.
- Pour the enchilada sauce on top and sprinkle with cheese. Place a paper towel on the top of the slow cooker and then place the lid on. Cook on low for 3-4 hours until the cheese is melted and the tortillas are soft. Garnish with cilantro.
