Chicken Enchiladas

Every time I make my chicken enchiladas, people say “What is that recipe?!”  Here it is:

3-5 frozen chicken breasts
1-2 jars of salsa (cheap is fine), enough to cover the chicken
Cook in a crockpot for ~5hrs on high/~8 on low

Once the chicken is done, take out of crockpot and shred in a bowl.

1 can refried beans, cooked and mix w/ shredded chicken
Scoop into tortilla shells and line a sprayed 9x 13 dish + 8×8 dish.  (Mine never fit into the 9×13, so we make the tortillas fuller and put 6-7 in the 9×13 and 3 in the 8×8.)
Top w/ 2 cups of shredded cheddar cheese and 1 can enchilada sauce.

Bake at 350 for 30 minutes or until cheese is brown.
Serve w/ salsa, Cholula, olives, tomatoes, sour cream, etc.

Makes ~10 enchiladas
They freeze well, and are good leftover!

***NOTE: When taking the dish out of the oven, be careful to NOT put it down on a hot stove top, unless you want glass Pyrex pieces all over your kitchen, living room, clothing, ears, etc.:)

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