Enchila-di-da.

This was yesterday's crock. AND I used my oven. *gasp* 

"Chicken Enchiladas" (6 quart pot)

~2 partially frozen, boneless, skinless chicken breasts

~1 (24 oz) jar green salsa (I used Safeway's)

~6 flour tortillas (I was going to use corn, but we had a bunch of flour ones, so I used them.)

~shredded Mexican blend cheese

~sour cream

Place chicken in crock pot.

Dump salsa on top.

Cover and cook on high for 5 hours.

Shred chicken with 2 forks.

Heat oven to 350°.
Arrange tortillas in rectangular casserole dish.

Spoon chicken into tortillas.

Sprinkle cheese on top of tortillas.

Bake for 20 minutes or until cheese is melted.

Top with sour cream.

6 servings.

So good. So easy. (Even with the extra step of using the oven.) If I had a normal rotation, this would totally go in it.