Crock Pot Chicken Enchiladas

• 1/2 cups Chicken Stock/ Broth
• 4 whole Chicken Breast Halves
• Garlic Salt
• 1 whole Sweet Onion, Sliced
• 2 whole Red Bell Peppers, Chopped
• 4 cloves Garlic, Pressed
• 1/4 cups Favorite Salsa
• 16 ounces, weight Monterey Jack Cheese, Freshly Grated
• 1 whole Avocado
• 15 ounces, weight Enchilada Sauce, More Or Less Depending On Your Taste
• 6 whole Flour Tortillas

1. 1.
2. Put enough chicken stock on the bottom of a large crock pot to cover the bottom.
3. Put 4 chicken breasts on top of the stock.
4. Sprinkle with garlic salt.
5. 2.
6. Cut onion in half and then into rings; sprinkle on top of chicken.
7. Chop pepper and put on top of onion.
8. Press or chop garlic cloves and add them.
9. Put salsa and 1 can of enchilada sauce on top and cook on high for 6 hours.
10. 3.
11. At this point, use two forks to shred the chicken in the crock pot; it will basically fall apart.
12. 4.
13. Grate cheese and slice avocado.
14. 5.
15. Put a little enchilada sauce on the bottom of a baking dish.
16. I used one slightly smaller than 9x13 inch size.
17. You want however many tortillas you need to fit in your dish snugly.
18. 6.
19. Put avocado into the middle of a tortilla, top with chicken mixture and cheese.
20. Roll and put seam-side down in the pan.
21. 7.
22. After tortillas have been placed in the baking dish, top with remaing chicken mixture, enchilada sauce and cheese.
23. Bake at 375 degrees for 40 minutes.
24. 8.
25. Serve with black refried beans and Spanish rice.
26. 9.
27. Enjoy!

chicken, chicken, garlic, sweet onion, red bell peppers, garlic, favorite salsa, weight monterey, avocado, enchilada sauce, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/crock-pot-chicken-enchiladas/ (may not work)