Chicken Enchiladas

 These enchiladas are extremely easy and taste great.

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*