Ingredients

• Chicken breasts (4 large ones)
• Flour tortillas
• Shredded taco cheese blend
• Chili powder
• Garlic powder
• Ground cumin
• 2 cans of enchilada sauce
• Salt
• Pepper
• Liquid smoke (optional)

Directions

Chicken filling

1. Add the chicken breasts along with 1 tbsp each of chili powder, garlic powder, ground cumin into the slow cooker.
2. Pour 1 can of the enchilada sauce over the chicken
3. Cook on low heat for 6 hours.
4. After 6 hours, shred the chicken then put it back in the slow cooker along with 3 dashes of liquid smoke.
5. Add salt and pepper to taste.
6. Cook for another two hours - by now the chicken should have absorbed most of the juice.
7. Set the slow cooker to warm until you're ready to assemble.

Putting it together

1. Preheat your oven to 350°F (175°C).
2. Grease a glass baking dish with cooking spray
3. Fill the tortillas with chicken filling and some of the shredded cheese, placing each one in the glass dish once you're done.
4. Continue until you've filled up the dish.
5. Half of the second can of enchilada sauce over the enchiladas. Obviously more sauce will make them wetter so its your preference how much you want to use.
6. Sprinkle more cheese over the top.
7. Bake covered for 15-30 minutes until cheese is melted or desired doneness is reached.
8. Serve with beans, rice, and your favorite hot sauce.