Slow Cooker Chicken Enchiladas

**Not Gluten Free?? Use wheat tortillas
**Not Dairy Free?? Use regular mexican blend or shredded cheddar cheese
**Grain Free?? serve chicken over lettuce and other sides of your choice
**Paleo?? Use 15 oz whole raw tomatoes and homemade broth for sauce, serve over lettuce with your choice of sides, do not add cheese

Note: This is a slow cooker meal that takes about 8 hours to cook-but it is worth it!

Serves: 6

Ingredients:

for the sauce:
15 oz canned diced tomatoes
2 Tbs tomato paste
2 cups chicken broth
1 tsp sea salt
1 tsp dried oregano
2 tsp cumin
1 garlic clove (or 1/4 tsp garlic powder)
1/2 onion chopped (or 1/4 tsp onion powder)
1/3 cup chili powder

3 whole chicken breasts
6 soft corn tortillas
2 lbs shredded dairy free cheese (Cinderella recommends Daiya Dairy Free Cheddar Style Shreds)

optional sides:
shredded lettuce
black beans
salsa
sour cream
rice

Directions:
1. Put all ingredients for sauce (tomato sauce, paste, broth, salt, oregano, cumin, garlic, onion, chili powder) in a blender or food processor until smooth
2. Place chicken in a slow cooker with the blended sauce
3. Cook on low for 8 to 9 hours (or on high for 4 to 6 hours)
4. Shred the chicken with a fork when done
5. Preheat oven to 350 degrees F
6. Take one tortilla, fill with shredded chicken some sauce and top with cheese, fold tortilla and place in a deep baking dish
7. Top with more sauce and cheese
8. Repeat with all tortillas
9. Bake tortillas in preheated oven for about 20 minutes or until all cheese is melted
10. Serve with your favorite sides

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