Ingredients
1 Lg can enchilada sauce
3-4 boneless/skinless chicken breasts
1 tbs flour
tortillas, cheese, sour cream
Preparation
In a slow cooker add chicken breasts and can of enchilada sauce. Turn on low-cook 6-8 hrs or high-4 hrs.
When chicken is done, remove chicken and skim fat off sauce. Whisk in 1tbs flour and cover on high for 20min.
Shred chicken. Make enchiladas cover with sauce, enjoy!
