3/4cupshredded taco blend or Cheddar Cheesedivided
3/4cupmozzarella or Pepper Jack cheesedivided</span>
14 oz. can diced green chiles
1/4cupchopped fresh cilantro
Salt and freshly ground black pepperto taste
<span class="mceItemHidden" data-mce-bogus="1"><span></span>86-inch flour or corn tortillas</span>
<span></span>10 oz can of enchilada sauceor 1 cup of homemade version here
In a medium mixing bowl, combine chicken, 1/2 cup taco blend cheese, 1/2 cup mozzarella, sour cream, chiles (reserve 2 teaspoons for topping) and cilantro. Add 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper to taste.
Spread about 1/4 cup enchilada sauce on the bottom of the slow cooker. Place about 1/4 cup of chicken mixture into each tortilla and roll up. Arrange enchiladas seam down in the slow cooker. Top with remaining 1/4 cup (if using canned 1/3 cup). Top with remaining cheese and 2 teaspoons of diced Chile.
Cook on high for 60-75 minutes or until sauce bubbles and cheese is melted.The time will depend on your slow cooker. Garnish with sour cream, avocado, diced tomatoes and jalapeno, if desired.