This recipe is so easy you can enchiladas any time you want!
Chicken Breasts or Tenderloins (I used the bagged frozen kind)
Can or Rotel Tomatoes
Can of Old El Paso Enchilada Sauce
Shredded Cheese (I use Mexican Blend but you can us what you like)
1. Put Chicken, Rotel and Enchilada Sauce in crockpot. Cook on Low 6 hours or High 3-4 hours.
2. Shred chicken in crockpot.
3. Using a slotted spoon, scoop chicken (draining off as much sauce as possible) in to tortillas and roll up.
4. Pour sauce over enchiladas and top with sour cream, cheese and green onions.