Chicken Enchiladas
2 1/2 Frozen Boneless, Skinless Chicken Breast
1/2 packet Taco Seasoning Mix
1 cup Picante Sauce
8 Corn Tortillas
1/2 Can Enchilada Sauce
1 cup 2% Finely Shredded Colby & Monterey Jack Cheese
Cook chicken, taco seasoning, and picante sauce in a crockpot on low for 4 hours. Shred chicken with a fork. Set aside.
Spray skillet with cooking spray. Heat up tortillas until they can bend without tearing.Fill each tortilla with the chicken mixture. Roll and place in a baking dish. Top with Enchilada sauce and cheese. Cook in 350 oven until cheese is melted. Approximately 20 - 30 minutes. Serve with Spanish rice and Refried Black Beans. Delicious!
Serves 4 2 Enchiladas = 10 WW Points
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