Awesome Easy Cheese And Chicken Enchiladas

1. 1

   To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.

2. 2

   These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.

3. 3

   Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).

4. 4

   Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.

5. 5

   Mix 1/4 cup of crock pot tomato mixture with your sour cream.

6. 6

   Pour this mixture over your enchiladas.

7. 7

   top with the rest of your cheese.

8. 8

   cover with foil and cook for 25 minutes at 350 degrees.

* Per serving · 4 servings · Values may vary.

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