Gluten-Free Crock Pot Chicken Enchilada Recipe

In a slow cooker, place the chicken breasts, enchilada sauce, green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and pepper.

Stir to combine, making sure that all the chicken breasts are well-coated.

Cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours, until the chicken is cooked through and tender.

Remove the chicken from the slow cooker and shred with two forks.

Preheat the oven to 375°F.

Spread a small amount of the sauce on the bottom of a 9×13-inch baking dish.

Spoon 1/4 of the shredded chicken on each tortilla, roll up, and place seam-side down in the baking dish.

Pour the remaining sauce over the enchiladas and sprinkle with the shredded cheese.

Bake for 20 minutes or until the cheese is melted and bubbly.

Garnish with chopped cilantro and serve hot.