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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 6 |
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Super easy! Ingredients:
4 whole boneless skinless chicken breasts |
2 (10 3/4 ounce) cans cream of chicken soup |
1 (10 ounce) can enchilada sauce |
1/2 cup salsa, any style |
6 whole whole grain tortillas |
2 cups shredded cheddar cheese |
lettuce (optional) |
diced tomato (optional) |
sour cream (optional) |
Directions:
1. Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
2. Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
3. Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
4. Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
5. Serve the mixture in warmed tortillas with all the fixings.
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