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Stephanie's crock pot enchiladas

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

chicken breasts
enchilada sauce
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.

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