serves about 3 or 1 and a very hungry husband
3 whole wheat tortillas
2 boneless, skinless chicken breasts
enchilada sauce (we like green sauce, but red works too)
reduced fat cheddar cheese
First, begin by placing the chicken breast in a slow cooker and cover in about 1/2 cup green enchilada sauce and let them cook on high for 2 hours. When they are cooked through, shred the chicken.
Next, take a round baking dish and begin layering the enchilada in the following order: tortilla, about half the chicken, enchilada sauce, green chilis and cheddar cheese. The amounts are really to your liking.
And the delicious finished product: