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You need to prepare chopped onion.
Use Red Potatoes diced.
You need to prepare Cilantro finely chopped.
You need Ground Cumin.
You need Bay Leaf.
You need Minced Garlic.
Provide Black Pepper.
Prepare Chicken Breast Cut Into Big Chunks.
Prepare La Victoria verde sauce.
Provide Fire Roasted Diced Green Chilies.
You need to prepare Diced Serrano Peppers.
You need to prepare Diced Jalapeños seeds removed.
You need Water or Chicken Stock.
Provide Garlic Salt.

Use two forks to shred the chicken breasts and then add the shredded chicken to the green sauce. Bring everything up to a uniform temp and serve immediately. This chicken chili verde is really easy to make and has super fast cleanup because you make everything in just one pot! Carefully shred the chicken with a fork and transfer it back into the pot.

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Mix all ingredients in crockpot and set low 6-8 hours until chicken is cooked.

Add the white beans, bring to a boil, then remove from heat. These Shredded Chicken Enchiladas are healthy and the best enchilada recipe! Growing up in Southern California, I was raised to like the auténtico type stuff to be made for me by the experts — like chiles rellenos, carne asada, chili verde, chilequiles, machaca, huevos rancheros and all those. Easy chicken chile verde burrito bowls made conveniently in your slow cooker! Truthfully, I love just pouring in a jar of quality store-bought green chili salsa, but if you're wanting to make this dish entirely from scratch, follow the green salsa recipe from my Chile Verde Chicken Enchiladas recipe.

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