Crock Pot Shredded Chicken Enchiladas - cooking recipe

Ingredients

Crock Pot Ingredients
4 boneless skinless chicken breasts (uncooked)
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup tomato sauce
1/4 cup chicken broth
2 garlic cloves, chopped
1 teaspoon marjoram
1 teaspoon cumin
1 teaspoon chili
1/2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking)
salt and pepper (to taste)
For the Enchiladas
6 -8 tortillas
canola oil
1 (8 ounce) can refried beans
1 1/2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar)
canola oil cooking spray
sour cream, for topping

Preparation

Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
Cook on low for 8 hours.
Turn and stir about halfway through.
Add mushrooms (if using)
Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
For Enchiladas-.
Set oven to 350 degrees.
Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
Spread one tbls of refried beans on one half of the tortilla.
Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
Roll or fold over.
Place in oven and cook for 10 minutes.
Sprinkle remaining cheese and cook for 5 more minutes.
Top with sour cream and serve with rice. ( we use red beans and rice).