CROCK-POT CHICKEN ENCHILADAS
Steps:
- Put all ingredients into crock-pot (except bullion and rice) and cook for 5 hours on low or 3 hours on high. Make 1/2 cup rice with chicken bouillon cube in water. When chicken in crock-pot is done, take out most of the liquid and put in bowl. Shred up chicken. Mix 1/4 cup sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-66 flour tortillas. Inside each tortilla layer: rice, chicken (and if want additional items - olives, cheese, green onions.) Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Put tin foil over pan. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream, if desired
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