This recipe is super simple! I promise!
This makes 14 chicken enchiladas.
2 cans of Green chili Enchilada sauce
3 Chicken Breasts
1 can (14 ounces) of Chicken Broth
14 Tortillas ( I love the raw ones you warm up, Tortilla Land are my fav)
1 bag (8 ounces) of shredded cheese
Red Pepper Flakes
Baking pan (11 x13)
1.) Turn crockpot to low. Place Chicken broth in crockpot. Place chicken breast in crockpot. Cover with one can of enchilada sauce. Place lid on and walk away for 5-6 hours. (You can totally do this at night, to have chicken cooled down by next afternoon)
2.) Once chicken is cooked, take out and shred with fork. (It should be really moist and fall apart easily)
3.) Turn on oven, 350.
4.) Warm up tortillas on stove, in small skillet.
5.) Ladle some of the chicken broth with sauce from the crockpot onto lightly greased Baking Pan.
6.) Place shredded chicken onto warmed up tortilla, and roll. Place in baking pan.
7.)Cover with cheese and the remaining sauce, from the 2nd can of sauce.
8.) Bake at 350 degrees, until cheese is melted. (Aprox. 25 minutes.)
9.) Top with sliced green onions, sour cream and serve.