2 chicken breasts
1/2 packet taco seasoning
Few jalapeno rings depending on how much heat you like
10 corn tortillas
1 small can red enchilada sauce
1 small can green enchilada sauce
monterey jack or cheddar cheese your preference, shredded
Enough chicken broth to cover
Make It:
In a crock pot put chicken, taco seasoning, jalapeno rings and chicken broth. Cook on high 4 hours or low 6 hours(can be made days ahead). Shred chicken. Preheat oven to 375. Reheat if made ahead. Heat over medium heat the two sauces until bubbly. Put enough enchilada sauce in bottom of casserole dish to cover. Dip each tortilla in sauce, coat. Fill each tortilla with chicken and cheese, roll up and place seam side down in dish. Continue with all tortillas, then cover with sauce and rest of cheese. Bake until warm throughout and cheese is bubbly. Enjoy!!
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