If you plan ahead (my favorite thing to do!) add 1-2 extra chicken breasts to freeze once cooked and bring out to make chicken enchiladas.
Leftover Crock Pot Chicken Taco Enchiladas
2-3 cups of shredded leftover crock pot chicken
8 fajita or soft taco sized tortillas - I use Flaxseed & Blue Corn Blend by Mission (Artisan Style Tortillas)
4 cups shredded cheese (Cheddar, Monterey Jack, Colby - a combination of all three!)
28 oz can of enchilada sauce - I generally use mild because my boys can't handle anything hotter! You may not need the entire 28 oz, but better to have too much than not enough!
1/4 cup diced yellow onion
Sliced black olives
Preheat oven to 375 degrees.
In a large bowl, combine the chicken, 1/4 cup diced yellow onion, 1/4 to 1/2 cup shredded cheese, and 1/4 - 1/2 cup enchilada sauce. You are looking for a mixture that isn't dry and holds together well.
Pour about 1/4 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish - enough to cover the bottom.
In batches of 2-3, wrap the tortillas up in a paper towel and microwave for about 30 minutes. Heating them will help make them more pliable to roll. One at a time (keeping the other tortillas covered), lay the tortilla flat and place 1-2 heaping tablespoons of the chicken mixture on tortilla, wrap tightly (jellyroll style) and place, seam side down, into the baking dish. Repeat until all tortillas are filled.
Pour enough enchilada sauce over the enchiladas to cover every inch - if any part of the tortilla doesn't have sauce on it, it will dry out. Cover the sauce with the shredded cheese - again, every inch!
Bake at 375 degrees, uncovered, for about 20 minutes, or until cheese melts. Cover and bake another 10 minutes or so until it starts to bubble. Remove from the oven and let sit for at least 10-15 minutes. This will make the serving process much easier!
Garnish as desired!