Enchiladas are pretty darn delicious in my opinion. In my cookbook (haha, that sounds great to say) I have three different enchilada recipes. Crockpot enchiladas though, are by far, the easiest thing to make. Tasty too. If you like a little extra heat, use a spicier salsa or add a small can of chopped green chilis (or jalapenos).
- 4 chicken breasts
- 2 can cream of chicken soup
- 1 can enchilada sauce
- ½ cup salsa
- 2 cup shredded cheese
- Cook chicken with soup, sauce and salsa in crockpot for 7 hours. Chicken will pull apart with a fork. Fill tortillas and top with cheese.
- Lay them in a 13x9 dish and bake in a 350 degree oven for 30 minutes. OR, mix cheese into crockpot during last 20 minutes. Serve on warmed tortillas with all the fixings.
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