Slow Cooker Chicken Enchilada Filling

• 3 pieces Chicken Breast, Frozen
• 1 can Enchilada Sauce
• 1 can Diced Tomatoes
• 1- 1/2 cup Shredded Cheese

1. Place frozen chicken breasts in the bottom of your slow cooker.
2. Top with enchilada sauce and tomatoes.
3. Cook on high for 2 to 3 hours.
4. Remove chicken from slow cooker and shred with two forks.
5. Careful, its hot!
6. Return chicken to the slow cooker and add shredded cheese.
7. Stir to combine.
8. Cook on low for another 1 to 2 hours.
9. To use for enchiladas, just put the filling into tortillas, place in a casserole dish and top with sauce and additional cheese.
10. Bake on 350F for 25 to 30 minutes or until cheese starts to brown.
11. For nachos or tacos, put filling onto tortilla chips or into tortillas, top with anything from sour cream to pico de gallo, and enjoy!

chicken, enchilada sauce, tomatoes, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-enchilada-filling/ (may not work)