Easy Chicken Enchilada's

Chicken breasts (or pork roast)
big can of green chile enchilada sauce
Green onions, chopped
shredded cheese
Corn tortillas

Place chicken breasts or pork roast in crock pot. Add some water and pour a little of the enchilada sauce on top. Cook until done, then shredd. Put the shredded chicken or pork in a bowl and pour enough enchilada sauce over the meat to cover it.

Place the corn tortilla's in the microwave to warm up. If you try to roll the tortilla's cold, they will tear. When warm, take one, and spread the chicken in the middle. I like to add another spoonful of sauce over it. Then, cover with cheese and add some green onions. Roll tortilla up and place in casserole dish. Continue to do this until dish is full. Add more sauce to the top then cover with cheese. If I have more green onions left over, I will sprinkle over the top.

Bake at 350 degree's until cheese is bubbly.

VARIATION: if you want beef enchiladas, use the red enchilada sauce. It's best if you use a roast of some sort and shred.