Chicken Crockpot Enchilada Recipe I

Chicken Crockpot Enchilada Recipe I

2 pcs of chicken breast fillets; skinned
1 can of enchilada sauce (large)
4-6 large tortillas
1/2 cup of Cheddar cheese; grated
1/2 head of Iceberg lettuce; shredded

Pour enchilada sauce (green or red) into a crockpot. Add the chicken pieces. Mix well. Cover with lid. Set heat to low. Cook for 6 hours. Take out the chicken. Transfer to a platter to shred. Return chicken to the crockpot. Cover and continue cooking for another hour.

Lay a tortilla on a platter. Spoon some of the chicken mixture and line it up towards center. Top with lettuce and cheese. Roll it up. Warm it up for 1-2 minutes in an oven toaster prior to serving.

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