Crockpot Chicken Enchiladas
Corn Tortillas
1 bottle chicken, drained (or about 2 cups cooked chicken)
2 1/2 - 3 cups green enchilada sauce
shredded cheese
Layer everything in a 4-quart crockpot, making three or four layers. Top with remaining sauce and more shredded cheese. Cook on HIGH 1 hour, then turn to low for 4-5 hours. Vent lid with a wooden skewer for the last hour. Turn off crockpot, remove lid, and let set for 5-10 minutes. Serve with chips, salsa, and sour cream.
This is the same process you use with red enchiladas. Just substitute beef or pork if you want.
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