16 oz. chicken tenderloins
2 tsp. taco seasoning
1 can petite diced tomatoes undrained
1 can enchilada sauce
1 cup reduced fat shredded cheddar cheese
2 green onions, sliced
Place chicken in crock pot. Sprinkle with taco seasoning and top with tomatoes and enchilada sauce. Cover and cook on low for 3-4 hours. During last 30 minutes of cooking break chicken into chunks and top with cheddar cheese. Once cheese is melted remove chicken and serve over rice. Top with sliced green onions. Enjoy!