1 cupshredded cheeseof cheddar cheese or Mexican cheese blend
freshly chopped cilantro
diced green onions
Add 1/2 a jar of enchilada sauce and 1 lb of organic chicken breasts into a slow cooker or crock pot. Slow cook on low heat for 7 hours; or high heat for 3 – 4 hours.
Once the chicken is cooked, shred it with 2 forks, then mix together with the enchilada sauce that is already in the slow cooker.
Assemble the enchiladas by lightly heating up the tortillas and adding two spoonfuls of the shredded chicken onto one side of each tortilla. Tightly roll each tortilla, then place it on a baking sheet with a very thin layer of enchilada sauce on the bottom.
Spoon the remaining enchilada sauce over the tortillas and the shredded cheese.
Bake in the oven at 350F for 15 minutes until the cheese is melted and the enchiladas are lightly crispy.
Top with sliced avocado, cilantro and green onions.