1.5 pounds Chicken breasts, boneless, skinless 20 ounces Red enchilada sauce 2 teaspoons Chili powder 1 teaspoon Cumin 1 teaspoon Garlic powder 1 teaspoon Onion powder 1/2 teaspoon Kosher salt 1/4 teaspoon Black pepper 10 Corn tortillas 8 ounces Shredded cheddar cheese

Cook the chicken. Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the Crock Pot and stir together. Place the chicken breasts in the sauce pressing them down so they are mostly covered.

Shred the chicken. Once the chicken is cooked through remove the chicken from the sauce and place it on a cutting board. Use two forks to shred the meat then return it to the slow cooker and stir it together with the sauce.

Assemble the casserole. Add the cut corn tortillas and 4 ounces of shredded cheddar cheese to the slow cooker and stir all of the ingredients together.

Cook casserole. Cover with the lid and cook on HIGH for 60 minutes. Once the cheese is melted and the dish is warmed through serve with your favorite toppings.

To reheat the frozen enchiladas, follow these steps: 1. Remove the enchiladas from the freezer and thaw them in the refrigerator overnight. 2. Preheat the oven to 350°F (175°C). 3. Remove the enchiladas from the container and place them in a baking dish. 4. Cover the dish with foil and bake for 20-25 minutes or until heated through. 5. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly. 6. Serve with your favorite toppings and enjoy!

Gray Frame Corner