[jlo1019]

Crockpot Enchiladas:

4 Chicken Breast
2 Cans of Chicken Gravy
2 cans of chopped Chilies
1 package of tortillas
1 package of low-fat shredded cheese (I use 2% cheddar)

Cook all day in slow cooker. When you get home shred the chicken and wrap in tortillas (I use whole wheat) and use about a tablespoon of low fat shredded cheese in each enchilada. Put the enchiladas in a baking dish and pour some low-sodium enchilada sauce over all the enchiladas. Top with remaining cheese Bake for about 10-15 minutes until cheese is melted.

These sound weird (with the chicken gravy) but they are SOOO good!

Enjoy!