The enchilada recipe is really very simple. I took 4 large chicken breasts and marinated them in chicken taco seasoning in the crock pot for about 5 hours. (My crock pot cooks very fast) When they were done, I shredded the chicken with a fork.
In a sauce pan, I mixed the enchilada sauce according to the directions. The directions said 1lb. of beef or chicken and I had way more than that but it was ok because I don't like super runny food.
Mixed the sauce with the chicken, spooned some in tortilla shells that I warmed on the griddle, then placed in a baking dish and topped with shredded cheese.
Bake at 350 for 15 minutes until cheese is bubbly, and I served it with sour cream and taco sauce. Viola!
