Crockpot Chicken Enchiladas

April Dixon

Ingredients:
1.5 lbs Chicken Breasts
1 jar Chicken Gravy
4oz can Green Chopped Chilies
1 Onion, chopped
Soft Tortillas
Shredded Cheese

Combine chicken, gravy, chilies and onion in slow cooker. Cook on low 5-6 hrs. Take chicken out and shred it. Fill tortillas with chicken and sauce from cooker, top with cheese, and roll tortilla. Pour excess sauce and cheese over and bake at 350 for 15-20 min. Serve hot.