Easy Chicken Enchiladas!

Looking for a quick and easy meal for dinner?  Try these chicken enchiladas.  The slow-cooker does all the leg-work!  Well, you'll have to assemble them, but that's no biggie.

Start with raw chicken breasts.  I used 3.  Toss in some diced jalapeno and diced onion.  Pour 1 whole can (I used the bigger size) of enchilada sauce over everything.  You may have to give it a little stir.  Bake on high for 8 hours.  Or, like I did, on high for 6.

Using two forks, shred the chicken.  Since the crock-pot has tenderized the chicken, this is very easy and doesn't take long at all.  Preheat the oven to 250 before you shred.  Drain off as much of the cooking liquid as you can.

 Spoon the chicken, pepper, & onion mixture down the middle of the tortillas.  Fold the sides over and place seam-side down in a baking or casserole dish.  I got 6 out of the 3 breasts.

Using the 2nd can of enchilada sauce (either 10-oz or a bigger size), pour over the enchiladas.  Top with taco/Mexican blend cheese.  Bake at 250 for 15 min.

Now wasn't that easy?!?!  I've made these twice and they're a big hit with the husband.  These make great leftovers, too!  Great for lunch the next day, or again as dinner!  You can also switch it up with ground beef/chicken/turkey, shredded beef, or shredded pork.