Start with Salsa Chicken.
3 - 4 Chicken breasts
1/2 package taco seasoning
1 - 2 teaspoons Ancho chili powder (optional)
1 jar of your favorite salsa
1 can of cream of chicken soup
1 can back beans (drained)
1 bag of frozen corn (optional)
Place chicken in bottom of crock pot.
Sprinkle with taco seasoning and Ancho chili powder.
Mix together salsa and cream of chicken soup.
Cover chicken with salsa mixture.
Cook on low 4 - 6 hours until chicken is fully cooked.
Remove chicken from liquid.
Shred chicken with two forks and return to crock pot.
Add corn and black beans and cook an additional 30 minutes.
1 - 2 cans enchilada sauce
Preheat oven to 350 degrees.
Spoon chicken into tortillas.
Top with shredded cheese and roll up.
Place rolled up tortillas in lightly greased pan.
Repeat with the rest of tortillas.
Cover rolled up tortillas with enchilada sauce.
Sprinkle shredded cheese on top.
Bake for 15 - 20 minutes.
Serve with salsa, hot sauce, sour cream, and rice on the side.