Ingredients:2 lbs of chicken breasts
1 Small diced onion
Enchilada sauce 2 cans
Green chiles 1 tiny can
Seasonings- salt(I only use Kosher and Pink Himalayan for cooking and table salt for baking) pepper, Lawry’s, garlic powder, crushed red pepper
Shredded cheese- I usually buy Kraft the taco mix kind
Lettuce, tomato and whatever other toppings you like.
In the crock pot- please use crock pot bags they are lifesavers- put half a can of enchilada sauce, the onion and 1/3 of the green chiles. Next add chicken breasts, season them, cover with the remaining enchilada sauce add a few squirts of lime juice. If need be, open the other can of enchilada sauce and add half. It really depends on how big your chicken breasts are and the crock pot.
I do this before work so I let it cook 6 hours. Shred the chicken and get to rolling the enchiladas. In a glass baking dish add some enchilada sauce and place a tortilla, add some shredded chicken, and cheese then ROLL. Keep doing this until complete. Top with cheese and foil. Bake at 350 for 30 minutes or until cheese is bubbly. I take the remaining enchilada sauce and pour on top once complete.