Chicken Enchilada Crockpot (Print Version)

# Ingredients:

01 - 3 pieces of chicken breast.
02 - 1 spoonful of taco seasoning.
03 - Pepper and salt.
04 - 2 cans of red enchilada sauce.
05 - 1 drained can of Rotel tomatoes.
06 - 12 corn tortilla pieces, chopped.
07 - 2 cups of shredded mixed cheese, divided.

# Instructions:

01 - Coat the slow cooker with cooking spray.
02 - Lay chicken at the bottom and sprinkle taco seasoning, salt, and pepper over it.
03 - Add Rotel tomatoes and pour enchilada sauce on top of the chicken.
04 - Put the lid on and cook for 4 to 5 hours at a low setting.
05 - While waiting, cut the tortillas into pieces.
06 - Use two forks to shred the chicken when it's cooked.
07 - Mix in the tortilla pieces and half of the cheese.
08 - Flatten the mixture and sprinkle the rest of the cheese on top.
09 - Cover the cooker again and heat for another 30 minutes until the cheese is melted.

# Notes:

01 - Choose sauce based on how spicy you like it.
02 - Tastes great with sour cream, cilantro, or avocado.

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