8 Corn Tortilla
2 lbs Boneless Skinless Chicken Breasts can be breasts or thighs
1/2 t Grouind Cumin
1 cup Monterey Jack Cheese shredded
1 can Enchilada Sauce
Place chicken and seasonings in a crockpot, cover with water. Cook for 6-8 hours, until chicken is easily shredded with a fork.
Warm enchilada sauce in a large skillet. Dip tortillas in on one side. Place in a glass pan, put chicken and cheese in, roll. Repeat for each.
Pour sauce over rolled enchiladas, then top with cheese.
Bake in a 350 degree oven for 15-20 minutes.
Makes 4 servings.