For our staff kick off dinner we had enchiladas. I had a pretty busy day that day, so I took a short cut I think I will use from now on!
I took 4lbs of chicken tenders that were frozen and put them in the crock pot along with 1 diced onion and 2 bottles of taco sauce.
After it cooked all day, I added 2 cups of shredded cheese to the mixture and shredded the chicken.
I scooped out the mixture, rolled up the tortillas and topped them with enchilada sauce and shredded cheese, then baked at 350 until bubbly and melted.