Easy Cheesy Chicken Enchilada Casserole in the Slow Cooker

cheerfulcook.com

Emma

1 ½ pounds chicken breasts boneless, skinless

1 medium onion finely diced

2 cloves garlic minced

1 14-ounces-can diced tomatoes drained

1 4-ounces-can diced green chilies

1 12-ounces-can red enchilada sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper to taste

6 corn tortillas

2 cups Mexican cheese blend shredded

Directions at cheerfulcook.com

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