Crock Pot Chicken Enchiladas

Ingredients

• 3 chicken breast halves

• 2 (14 ounce) cans old el paso enchilada sauce
• 1 1/2 cups cheese (I use mexican in the bag)
• 8 flour tortillas

Directions

1. 1

   1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.

2. 2

   2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.

3. 3

   3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.

4. 4

   4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).

5. 5

   5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.

6. 6

   6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.

7. 7

   7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).

8. 8

   8. Pour remaining enchilada sauce on top and top with remaining cheese.

9. 9

   9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.