header: enchiladas, verde style

This has the be the easiest chicken enchilada recipe ever. I make this at least 2-3 times a month, it's that delicious! Let's get to it, shall we!

Enchiladas, Verde Style

Ingredients:

2-3 chicken breasts
1 small onion
2-3 cans of green enchilada sauce
1 small can diced green chiles
1 lb. bag Colby jack cheese (or your favorite Mexican cheese)
low fat sour cream
tortillas

1. Take your chicken breasts and place them in your crock pot. Slice up the onion and place on top of the chicken.

2. Take your enchilada sauce and green chiles and pour over the chicken/onion combo. Depending on your chicken breasts, you may only need 2 cans. I like a lot of sauce, so I went with 3. You can use any brand you like; I was at Target and didn't feel like going to the grocery store, so I bought their brand.

3. Cook on low for 6-8 hours (or high for 4 hours). I usually turn this on around 7am and turn the crock pot off around 4pm when I get home from work. I usually start making dinner around 5, so I just let the chicken hang out for about and hour before I start assembling.

4. Once the chicken is cooked, remove from the crock pot and shred with a fork. The chicken will pretty much fall apart on it's own at this point. Once shredded, add chicken back to the crock pot. (of course I forgot to take a picture)

5. Take one tortilla and add some of the chicken and onion mixture to the center. Add some sauce and cheese to the chicken mixture. Tightly roll the tortilla and place into a glass dish (add some of the sauce to the bottom of the dish so that the enchiladas won't stick).

6. Continue until you have no chicken left! Cover the enchiladas with the remainder of the sauce from the crock pot. Sprinkle the remaining cheese over the enchiladas.