2 -pounds chicken (I use boneless chicken breast)
1 can Ro*Tel Tomatoes
1 package taco seasoning (I use my own home-made taco seasoning, you can find that here)
2 tablespoons canola oil
1/4 cup water
Shredded cheddar cheese
Trim the chicken before placing it in the slow cooker. Once it cooks it’s impossible to trim. Sprinkle on the taco seasoning and add one can Ro*Tel tomatoes, the oil and water. Cook on high for about 5 hours. Then remove and place in a bowl. Shred while still hot. It only takes a minute. At this point you can store in the refrigerator (once it cools) and make at a later time.
Make home-made enchilada sauce from here. Microwave the corn tortillas for about 30 seconds to soften them. Spread enchilada sauce on the bottom of the baking pan. Dip each tortilla into a shallow bowl of enchilada sauce to coat lightly and then fill with about 1/4 cup shredded chicken. Roll and place seam side down into the pan. Continue and then top with shredded cheese. Bake at 350º for 15 minutes and top with crumbled Queso Fresco and fresh cilantro. I usually make two or three smaller trays of them so that I don’t have to bake all at once.