EASY CHICKEN ENCHILADAS

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Contributed by Faye Heimdal
Faye brought this to Personal History lunch. It was delicious!
  • 4 chicken breasts
  • 24 ounce jar of salsa
  • Flour or corn tortillas
  • (8 oz.) pkg. cream cheese
Put chicken breasts in slow cooker, cover with salsa. Cook until chicken is tender. Remove chicken from slow cooker and shred it. (Reserve salsa mixture.)

Add one 8 ounce pkg. cream cheese to the shredded chicken. Fill tortillas with chicken mixture and roll up. Put in 9x13 inch pan. Pour reserved salsa mixture over the enchiladas and bake until hot.

Note: Can add a little cheese to the top before baking, if desired.



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