Add A Pinch.
adapted from Add A Pinch
6-8 boneless, skinless chicken thighs OR 3-4 breasts
1 10-oz. can + 1 14-oz. can enchilada sauce
1 8-oz. can green chiles
1/2 medium onion, diced
8 10-inch flour tortillas OR about 15 6-inch flour tortillas
12 oz. Monterrey Jack cheese, grated
2 green onions, chopped for topping (optional)
cilantro, chopped for topping (optional)
avocado, sliced for topping (optional)
sour cream, for topping (optional)
Spray a slow cooker insert with cooking spray. Add chicken to insert and pour smaller can of enchilada sauce over the chicken. (If the chicken isn't totally covered, add more from the second can of sauce.) Cook on high setting for 4 hours or low setting for 8 hours. Shred chicken with a fork in the enchilada sauce. Drain green chiles and add to the chicken with the diced onion. Mix well to combine.
Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray.
Spoon chicken mixture into the center of each flour tortilla. Top with a generous sprinkle of cheese and fold the ends of the tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled, or you run out of chicken filing, whichever comes first. Pour the second can of enchilada sauce over the assembled tortillas. Sprinkle more grated cheese over the top. Place in the oven and bake for about 20 minutes, until the cheese is melted and has gotten bubbly.
Garnish with chosen toppings.
This was so good and so easy! I used smaller tortillas that are made in my grocery store (and are amazingly yummy) and ended up using more than just a 9x13 pan. I used another pan, maybe a 7x11, for the rest. Sorry, it has been a while and I can't totally remember, but it all depends on the size of your tortillas and how fat you stuff them!
I am definitely going to try this again with a green chile/cilantro sauce or something. You could totally spice these up and change them around, or just eat them as is, which is delicious! Go for it!