1 pk boneless chicken breasts
1 can of red enchilada sauce
Place the chicken breasts in the slow cooker, (season them IF you want) then pour 1 can of enchilada sauce on top. Cook on low for 6-8 hours….OR high for 3-4 hours. Once you are ready to make EITHER chicken enchilada soup OR chicken enchiladas…..just shred the chicken. It will shred easily. Juicy and yummy!
Put the sauce and chicken in a pot on the stove. Add some chicken broth, beef broth (optional) corn, black beans and a scoop of salsa. Simmer for about 20 minutes. You can add or omit anything you want to this soup. Serve with shredded cheese, sour cream and tortilla strips on top.
After the chicken is shredded, put some of the mixture in a tortilla along with some shredded cheese. Roll up, then place the tortilla seam side down in a casserole dish. Repeat until dish is full. Top with either more enchilada sauce, queso, or shredded cheese. Bake for about 20 minutes at 350 (or until bubbly). MY 13 year old made this last time we came home to this chicken ready to shred in our slow cooker. Good stuff!!