Thanks so much for your chicken recipe Adrienne!
Thank you Thank you again Adrienne...they were totally Awesome!
Preparation Time: About 10 minutes
Cook Time: 8 hours in the crock pot....20 minutes in the oven
Number of Servings: 5
3 - Boneless Skinless Chicken Breasts FROZEN
1 - small jar of your favorite salsa
1 - medium sized onion chopped
1 - packet taco seasoning
5 - reduced fat tortillas
1 - 16 oz can of mild enchilada sauce
1/2 - cup shredded cheddar cheese
Start by setting your crock pot on low and adding your FROZEN chicken breasts, chopped onion, salsa and packet of taco seasoning all together in the crock pot IN THE MORNING! Put the lid on and leave it for 8 hours.
After about 8 hours, turn off the crock pot. Take a fork and start shredding the chicken...it will just FALL APART and TASTE divine! (Super Healthy too!)
Preheat oven to 350 degrees
Build the chicken into each of your tortillas and roll. Place seam side down in a pan sprayed with Pam Cooking Spray.
(We used Jalapeno tortillas...that's why they look green...:)
Open your can of enchilada sauce and pour evenly over the enchiladas in the pan making sure to cover ALL the edges.
Note: If you open it like this it will pour out perfectly for you.
Sprinkle your cheese on top....I only use a little to keep it on the healthy side. And you will notice that my enchilada doesn't have ANY....:)
Place a tented piece of tin foil on top...so it doesn't stick to your cheese but keeps it from drying out.
Then put it in the oven for 20 minutes.