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1) Put the first 6 ingredients in a crockpot.
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If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary.
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Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through.
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You can also cut the chicken breasts into halves to help them cook faster.
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Use 2 forks to shred the chicken and mix everything together.
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2) Preheat the oven to 400 degrees.
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Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds.
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Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes).
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Continue until all tortillas have been filled, rolled and placed in dish.
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Be sure to pack them in tightly next to each other so that they dont come apart.
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3) Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
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4) Remove from oven and drizzle with crema.
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Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
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Notes.
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Notes: The corn tortillas will start to break apart on the top during baking if you dont warm them up enough prior to baking.
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For the crema, I just made a fake-out version with about 3 tbs.
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sour cream and 2 tbs.
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cream.
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I whisked it together until it was smooth, creamy, and drizzle-able.
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Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.
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Serving size for the nutrition facts is 2 enchiladas.
