What's for dinner at the Thomas house, you ask?

Only some of the best green chili chicken enchiladas, in the world!

I highly reccommend you try this! Even if you do not own a crockpot, you can still make it; just simmer the chicken in a pot on medium low heat until the chicken falls off the bone (if you arent using boneless), or is super tender (if using boneless/skinless)

If you try it, let me know what you think!

Enjoy!

Ingredients:

• 1 pkg. chicken breasts (1 - 1 1/2 lbs)
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped
• corn tortillas
• shredded cheese

Preparation:

Combine chicken, gravy, green chiles, and chopped onion in slow cooker; cover and cook on LOW for 5 to 6 hours. Take chicken out of sauce and shred. Fill corn tortillas with chicken and sauce. Top with shredded cheese and roll. Place in baking dish. Pour excess sauce over and sprinkle with more shredded cheese. Bake at 350° for approximately 15 to 20 minutes.
Serves 4 to 6.