Chicken Enchilladas

1. 1

   Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)

2. 2

   Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)

3. 3

   Put other 1/2 can on bottom of 11x9 baking dish.

4. 4

   Preheat Oven 350 degrees.

5. 5

   Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)

6. 6

   Put in pan semi-tightly.

7. 7

   Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.

8. 8

   Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).

9. 9

   Brown top slightly or to preference.

10. 10

    serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..

No additional tips available.