Easy Crockpot Enchiladas

• 4 whole boneless skinless chicken breasts
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1/2 cup salsa, Any Style
• 6 whole whole grain tortillas
• 2 cups shredded cheddar cheese
• lettuce (optional)
• diced tomato (optional)
• sour cream (optional)

1. Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
2. Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
3. Fill tortillas with the chicken mixture, roll them up, lay them in a 13x9 baking dish and top with cheese.
4. Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
5. Serve the mixture in warmed tortillas with all the fixings.

chicken breasts, cream of chicken soup, enchilada sauce, salsa, grain tortillas, cheddar cheese, tomato, sour cream

Taken from www.food.com/recipe/easy-crockpot-enchiladas-448614 (may not work)