Cheesy chicken Enchiladas

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Ingredient:

• 1 large chicken breast
• 1 jar of your favorite salsa (I used salsa verde)
• 1- 1 1/2 cups of cheddar or Mexican blend cheese
• 1 jar of your favorite enchilada sauce (I used green enchilada sauce)
• 10 corn or flour tortillas
• Optional add ins:
• 2 poblano peppers
• 1/2 cup corn

Method:

1. Combine chicken breast and salsa into a slow cooker. Cook on high for 4-6 hours or low for 6-8 hours.

2. When the chicken is done, remove it from the slow cooker and shred with two forks. Add a little bit of the cooking liquid to the shredded meat.

3. If using corn and poblano pepper, char both over medium heat in a heavy bottom skillet. Cook corn just until charred and cook poblano pepper until soft and charred on all sides. Remove skin and seeds from pepper and chop it up.

4. Combine chicken, corn and pepper together and season to taste with salt and black pepper.

5. Preheat oven to 400 degrees. Pour some of the enchilada sauce into the bottom of a 9x13in baking dish and spread into an even layer.

6. Add 3-4 tbsp of the chicken mixture to a warmed tortilla and roll up. Place into the baking dish. Repeat until all the filling is used.

7. Pour the remaining enchilada sauce over all the enchiladas and cover with cheese.

8. Bake at 400 degrees for 15-20 or until cheese is melted and sauce is bubbly.