Easy Cream Cheese Chicken Enchiladas

Easy Cream Cheese Chicken Enchiladas
In Crock Pot:
6 -10 frozen Chicken breasts
1 large can Green Chili Enchilada Sauce
Let cook on high 5-6 hours
When chicken is done-
Prepare 9 x 13 pan with PAM
Cut an 8 oz. cream cheese into 10 strips the short way
Spread one strip on the middle of tortilla( I use flour)
Then add shredded chicken, a little sauce, and grated cheddar,
roll up and place in pan, continue with the rest of the meat mixture.
Serve with Fresh Guacamole, Sr. Cream, and salsa or Taco Bell mild sauce!
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