What you will need:
2 boneless, skinless chicken breasts (I used frozen)
1 jar of salsa
1 can of chicken broth
4 corn tortillas (quartered)
1.5-2 Cups of shredded cheese (Cheddar and Monterey Jack work well)
Enchilada sauce (I use Trader Joe's brand)
A small loaf pan
What you will do:
Put the two frozen chicken breasts in your slow cooker and cover with the salsa and chicken broth. Cook on low for 7-8 hours (or high for 5-6 hours). When it's done cooking, shred the chicken with two forks.
In the small loaf pan, ladle a little of the liquid from the slow cooker into the bottom of the pan.
Add one whole tortilla (quartered) to the bottom of the pan and cover with chicken. Sprinkle on about 1/4 of the cheese and then drizzle on about 1Tbsp of enchilada sauce. Repeat this 3 more times.
Add a little more of the extra liquid to the top and bake at 350 for 30-40 minutes until the cheese is melted and bubbling along the sides of the pan.
Add some extra enchilada sauce on top and serve hot. Garnish with sour cream or Greek yogurt.
