Chicken
1 package taco seasoning
Chicken broth (enough to cover chicken in crock pot)
Corn tortillas
Monterrey jack and cheddar cheese (about 2 cups combined)
Green chilies (small can)
Green enchilada sauce (large sauce)
Put chicken, chicken broth, and taco seasoning in a crock-pot. Cook for approximately 6 hours. Shred chicken.
Prepare a 9 X 13 glass pan by spraying it with cooking spray and just covering the bottom with enchilada sauce (approximately ¼ of the can, just enough to cover the bottom).
Warm corn tortillas put shredded chicken, green chili, and cheese on tortilla and roll it up and place in the prepared pan.
Once all the tortillas are rolled and placed in pan, pour the remaining enchilada sauce and cover with foil.
Bake at 350 degrees for 20 minutes. Take off foil and sprinkle cheese on top. Leave in oven just until cheese is melted.
(from my friend, Emily who is a great cook)
(from my friend, Emily who is a great cook)
