Easy Crockpot Enchiladas - cooking recipe

Ingredients

4 whole boneless skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1 (10 ounce) can enchilada sauce
1/2 cup salsa, Any Style
6 whole whole grain tortillas
2 cups shredded cheddar cheese
lettuce (optional)
diced tomato (optional)
sour cream (optional)

Preparation

Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
Fill tortillas with the chicken mixture, roll them up, lay them in a 13x9 baking dish and top with cheese.
Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
Serve the mixture in warmed tortillas with all the fixings.