Slow-Cooker

1. Get out your slow cooker and put the chicken breasts inside the pot. Sprinkle chicken all over both sides. Cook on low for 6 hours or high for 4 hours.

   

2. When the chicken is finished shred it.

   

Preheat oven to 350°

Assemble the Enchiladas

1. Gather the ingredients for the enchiladas: chicken, sour cream, cheese, chilis, tortillas

   

2. In a small bowl, combing 1 cup of the cheese, the sour cream and green chilis.

   

3. Mix the cheese mixture with the chicken.

   

4. Add a scoop or two of the chicken and cheese mixture to each tortilla.

   

5. Roll of each of the tortillas and place in a baking dish.

   

6. When finished rolling up each filled tortilla, put the remaining cheese over top.

   

Bake

1. Bake the enchiladas in preheated oven at 350° for 25 minutes, until nice and bubbly.

   

Serve

1. We paired the enchiladas with some broccoli, enjoy!!