Instructions
4 chicken breasts
1 can Rotel tomatoes
1 package enchilada mix
1/4 cup sour cream (or 1/4 cup cream cheese)
Tortilla shells
Spray or line a slow cooker. Place chicken, tomatoes and dry mix into the slow cooker. Cook for 6 hours on low of 3 hours on high. When chicken is done, shred it. Add sour cream (or cream cheese to make it thicker). Stir and warm through. Serve on tortilla shells. Add cheese, tomatoes or toppings of your choice.
