• Shredded Chicken
• Corn tortillas
• Mexican blend cheese
• Sun Vista Green enchilada sauce (or equivalent)

Heat tortillas in microwave to warm them. Heat sauce in shallow pan, wet tortilla with sauce, place tortilla on plate, fill with chicken and cheese, roll each tortilla and lay next to each other in casserole dish. Pour enchilada sauce over top, sprinkle cheese over top, bake in oven 400 degrees at 30 minutes or until cheese is brown.

Differences with beef version:

• cook roast in crock pot with pico pica sauce
• To crock pot add chopped or sliced onions
• Beef uses red enchilada sauce instead of green