Chicken Layers

1. 1

   Combine *Chicken and Salsa, bake or crock-pot until cooked.

2. 2

   Remove Chicken from juices.

3. 3

   (save juices).

4. 4

   **Shred Chicken, add approx 1/4-1/2 cp juice to keep chicken from being dry.

5. 5

   Spread 1/4 cup of juice into 13x9 pan.

6. 6

   Start to Layer: Dip tortilla(s) into leftover juice, place enough tortillas in pan to cover; sprinkle chicken on top, next cheese - continue to the top.

7. 7

   The last layer should be cheese.

8. 8

   Depending on how 'wet' you like your enchiladas, pour remaining juice on top.

9. 9

   Cover with foil bake 350 for 20-30 minuets.

10. 10

    Let stand 15 minuets.

11. 11

    *Can be prepared frozen; however the cooking time will be longer.

12. 12

    **Since the chicken is hot, I use a blender to chop it up.

No additional tips available.