Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken breast halves
1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
½ cup mild salsa (lower sodium such as Newman's Own)
1 (4 ounce) can diced green chiles
1 teaspoon chili powder
½ teaspoon ground cumin
4 cups packaged baby lettuce mix
8 (6 inch) corn tortillas, warmed (see Tip)
½ cup shredded Mexican-style four-cheese blend
Place chicken breasts in a 1- ½ quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
Line a serving platter with the lettuce. Place about ⅓ cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.
Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.