slow cooked chicken enchilada recipe

They look delicious, and I can confirm they were! To be honest, I freestyle this recipe each time I make it. That's the beauty of this recipe though because with this dish, you can very easily swap items in and out.

The items you will need are as follows:

• Tortillas (flour or corn)

• 2 chicken breasts

• 1 large jar of salsa

• 1 packet of taco seasoning

• 1-2 cans enchilada sauce

• Shredded cheese

• Crockpot and pan

• Optional: Onion, tomato, peppers

Here is what I did based on a portion size of six enchiladas:

1. Take 1 large jar of salsa and mix it with 1 packet of taco seasoning. Mix thoroughly and once mixed pour into a small crockpot. The salsa I used had jalapeños and onions already in it so that I didn't have to chop it up myself.

2. Take two chicken breasts and put in crockpot. Make sure chicken is completely covered by the salsa.

3. Set crockpot on high for 1.5 hours, and once time is up reduce temperature to low for another 1.5 hours or until chicken is thoroughly cooked. You can adjust the temperature to your liking.

4. Shred chicken.

5. Preheat oven to 350 degrees.

6. Take your tortillas and put the chicken inside. Wrap them and then set into pan. You will repeat this until you run out of room in your dish.

7. Pour your enchilada sauce over the enchiladas. You will need one can, but if you like yours extra saucy use two cans.

8. Take the shredded cheese and cover the enchiladas. Stop when it feels right.

9. Place pan of enchiladas in over for 30 minutes uncovered.

10. Take out of oven. Let cool for ten minutes then enjoy!