Use the crockpot to cook the chicken for these enchiladas. Prep will take you about 15 minutes; then put them in the oven for 30 minutes. Delicious!!
2 large boneless, skinless chicken breasts
1 large can (26 oz.) cream of mushroom soup
1 16 oz. sour cream
shredded cheddar cheese
8 large flour tortillas
1. Put chicken breasts and cream of mushroom soup in crockpot in the morning. Cook on low for 7-8 hours.
2. When you arrive home that evening, turn off crockpot and shred chicken. Add carton of sour cream and mix well. This is the filling for your enchiladas.
3. Spoon filling into tortilla shell. Cover mixture with shredded cheese and chili powder. Roll shell and place in baking dish. Continue with each tortilla shell.
4. When all 8 shells are lined up in baking dish, cover with the remaining chicken mixture. Add a layer of shredded cheddar cheese and sprinkle with chili powder.