Enchiladas

Ingredients:

4 chicken breasts
2 cups salsa
1 can cream of chicken soup
2 cups sour cream
6 tortillias
2+ cups shredded cheese


Directions:

In slow cooker (crock pot) mix all the ingredients except for tortillias and cheese.
Let cook for hours (at least 4).
Shred chicken with fork (this is really easy to do after it's cooked for a while)
With a slotted spoon, scoop out chicken and place in the center of a tortillia (you'll need the big ones) sprinkle some cheese, then roll.
Place in a 9X13 pan.

When all the chicken is gone, pour remaining sauce over top of rolled tortillias and sprinkle with remaining cheese.
Bake at 350 until sauce and cheese are bubbly (about 10-15 minutes.)

Serve with rice and beans, guac, and anything else that tickles your
fancy!

You can use shredded beef or pork instead of chicken if you'd like

NOTE: This can be made in a lower fat version by substituting plain, low-fat yogurt for the sour cream and using the low fat cream soup. . .

Thanks to Deb!