1. Combine *Chicken and Salsa, bake or crock-pot until cooked. 2. Remove Chicken from juices. (save juices). 3. **Shred Chicken, add approx 1/4-1/2 cp juice to keep chicken from being dry. 4. Spread 1/4 cup of juice into 13x9 pan. 5. Start to Layer: Dip tortilla(s) into leftover juice, place enough tortillas in pan to cover; sprinkle chicken on top, next cheese - continue to the top. The last layer should be cheese. 6. Depending on how 'wet' you like your enchiladas, pour remaining juice on top. 7. Cover with foil bake 350 for 20-30 minuets. Let stand 15 minuets. 8. *Can be prepared frozen; however the cooking time will be longer. 9. **Since the chicken is hot, I use a blender to chop it up. ---------------------------------------------------------------------------
Ingredients
