Chicken Enchiladas

Although we haven't started school yet - we seem to always be so busy! Its probably because neither of us enjoy just laying around the house for too long. Since fall is now approaching I decided to celebrate with Chicken Enchiladas! And it's super easy to boot :)

Get your chicken breast (or thighs) and throw it in your slow cooker and cover with enchilada sauce. Let cook on low for 4 hours (or on high for about half the time). If your chicken isn't fully covered by sauce, half way through flip it over. Once cooked, shred the chicken with two forks.

Grab a casserole dish or glass oven-safe dish and heat your tortillas for 4-7 minutes at 350 degrees F. Take the dish out of the oven and spoon your shredded chicken into each tortilla. Fold the tortilla like a taco so it is standing upright with the meat spread out in the center of the fold. Place all your tortillas in the pan, standing up right. Spoon or pour the enchilada sauce over all the tortillas to soak the tortillas and meat. If desired, sprinkle dairy free cheese, like Daiya, and then place in the oven for 15-20 minutes. If the cheese begins to brown or bubble to quickly, tent aluminum foil over the dish, and then continue cooking for the rest of the time.

Serve 2 enchiladas. Add cilantro, vegan sour cream, ect. if desired. Enjoy!