Ingredients:
2 chicken breasts
1/4 onion chopped
2 cans (12 oz) mild red enchilada sauce
1/2 cup cheddar cheese
8 flour tortilla shells
In a crock pot or slow cooker, add chicken breasts, onion, and 1 can of enchilada sauce.
Leave in the crock pot for 3-4 hours, until chicken shreds easily.
Preheat oven to 350 degrees.
Take shredded chicken sauce and continue to add to each tortilla shell. Roll up tortillas and place into 9 x 13 pan or dish. Continue until you have filled each of the 8 tortillas evenly. Top with 2nd can of enchilada sauce and cheese.
Place in the oven until sauce is bubbling on the sides and cheese is melted.
Personally, I like to switch to broil for a couple minutes to brown the cheese on top. Serve with whatever toppings you would like. Sour cream, guacamole and salsa!
*karisa*
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