Stephanie's crock pot enchiladas

Stephanie's crock pot enchiladas

They start there anyway, you eventually have to bake them.

INGREDIENTS
chicken breasts
enchilada sauce
cheese
chiles
salt
pepper
garlic
veggies
taco shells

Step One:  Get a crock pot.

Step Two:  Put in 4-5 boneless skinless chicken breasts (this will make 6-8 enchiladas, adjust for your family size accordingly), a can of green chiles (small or large depending on your taste), a can of corn drained, a half a cup of chicken stock, salt, pepper, garlic.  Cook on high 5-6 hours or low 8-9 hours.  Add any veggies an hour or two before it's done (onion, bell pepper, jalepeno, cilantro (gag) whatever).

Step Three:  Preheat oven to 350.  Once it's done cooking beat up the meat so it's shredded, put about a 1/4 cup enchilada sauce on the bottom, scoop out about 1/2 cup of mixture into a shell, add a bit of cheese, roll up and place in a glass baking dish seam side down.  Repeat until your dish is full, pour the rest of the enchilada sauce over the top.  Add cheese to the top.  Bake for 20-25 minutes.  Enjoy!

I make creamed corn and spanish rice to go with ours.