Chicken Enchiladas

These chicken enchiladas are super easy to make and yummy.  

Ingredients:
2 chicken organic chicken breasts
1 jar salsa

1 tsp cumin

1 tsp paprika 

organic corn tortillas 

pepperjack cheese- shredded
around 3 cups red enchilada sauce (or you can make your own)
plain greek yogurt 

Place chicken breasts, salsa, and spices in slow cooker on high for about 3-4 hours, until fully cooked.   When cooked, shred chicken breasts with forks and place back into the slow cooker.  Stir and let sit with slow cooker turned off.

Preheat oven to 350 degrees.

Coat the bottom of a casserole dish with a THIN layer of enchilada sauce.  Take tortillas out of package and wrap in a couple of wet paper towels.  Place in microwave for 1 1/2 minutes.  Do this right when you are ready to use them.  Put some chicken mixture into corn tortilla, roll and place crease side down.  Repeat this until you have filled the pan or ran out of tortillas. Coat the tortillas with sauce (don't drench them) and sprinkle desired amount of cheese on top.  Save some remaining sauce to heat in sauce pan and drizzle on top of enchiladas as you serve them.

Place in the oven for about 30 minutes or until cheese is melted and bubbly around the edges.  Serve with a small spoonful of greek yogurt and a drizzle of sauce and ENJOY!