Crockpot Chicken Enchiladas

Pour a little salsa in the bottom of your crockpot, then place the chicken breasts on top. Pour the remaining salsa on top of the chicken. Cook on low for 4–5 hours. After chicken is complete, keep it in the crock pot and use two forks to shred chicken and pull it apart.

Microwave your tortillas (wrapped in paper towels) for 45 seconds to get them nice and soft.

Pour a little enchilada sauce in the bottom of your 9×13 pan to coat the pan. Then take a tortilla, fill it with shredded salsa chicken, black beans and a little shredded cheese. This is the part that can really be fit to taste – you can also add jalapenos, peppers, whatever sounds good!

Tuck in the sides of the tortilla and roll it into an enchilada. Place the enchilada in the pan seam side down. Repeat until you’ve used all your tortillas.

Pour remaining enchilada sauce on top of your enchiladas. I usually don’t use the whole can because I don’t like them too soupy. Put a spoonful of sour cream on top of each enchilada, then cover with the remaining shredded cheese.

Bake at 350ºF for 20–25 minutes.

Serve with diced tomato and shredded lettuce. Yummy!