Crockpot Chicken Enchiladas
Boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese
Empty enchilada sauce into the crockpot and place chicken filets into the sauce.
Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.
Spread a tortilla on another plate and arrange some chicken into a "stripe" down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on High to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.
Crockpot Chicken Enchiladas II
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temp all day.
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