2 bag of chicken breasts (3 lb each)
6 tomatillo peppers
2 hungarian wax pepper
5 2 cup bags of shredded jack cheese
1 68 oz container of verde (green enchilada) sauce (we only used half of it)
Put a bag chicken breasts in the crock pot with 3 tomatillos and a hungarian wax pepper (or pepper of your chosing). Cook on low until chicken breasts shred easily. Wait until chicken is cool.
Scoop 2 T chicken and 1 T verde sauce onto tortilla. Sprinkle enough cheese to gently cover, then roll up tortilla. Place in 13 X 9s or 8 X 8s. Then smother with verde sauce and top with jack cheese.
Makes 6 8X8s
Freeze, and Thaw if desired. Bake for 20 minutes at 350 degrees.