Crock Pot Chicken Enchiladas

Super easy and tasty!

Ingredients:

• 2-3 lbs skinless, boneless chicken breast
• 1 28-oz can green enchilada sauce
• 1 can green chilies (optional)
• 1-2 cups shredded cheddar cheese
• 10-12 corn tortillas

Directions:

Cook chicken in crock pot with enchilada sauce and chilies until done (about 4-5 hours on low). Shred chicken in crock pot. Mix in a handful or two of cheese and 4-5 tortillas (allow the tortillas to break; the tortillas will dissolve and thicken the sauce). Lay remaining tortillas on top of chicken mixture, overlapping to cover chicken mixture completely. Sprinkle remaining cheese on top. Cover crock pot and continue to cook on low until cheese is melted. Serve with rice, beans, sour cream, and/or chips and salsa.