Crockpot Salsa Verde Chicken Enchiladas Recipe by

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Ingredients

~3 lbs (4 large) boneless, skinless chicken breasts (half for this recipe, freeze the other half or use it for taco night this week)
7 oz can salsa verde
1/2 medium white or yellow onion, diced
8 oz monterrey jack cheese, grated and divided in half
1/4 cup fat-free Greek yogurt (I use Total Fage 0%, can use light sour cream)
2 7-oz cans salsa verde
10 small tortillas (I use Mission Low Carb flour)
Calories: 277.7 | Fat: 10.3g | Fiber 11.1g | Protein 24.2g | Carbs 21g