Recipe time - Crockpot Chicken Enchiladas

I think its about time to post another yummy recipe! I made this one tonight (using step #2) after cooking it in the crockpot. I started it about 1:00, just as I was leaving the house after eating lunch at home, and we had dinner about 5:45 - perfect timing! Seriously - give it a go - you won't be sorry! It was easy, it didn't have many ingredients and it was fast - just my type of recipe!!!

CROCKPOT CHICKEN ENCHILADAS

1 - 1 ½ lbs of boneless/skinless chicken breast or breast tenders
1 can Rotel Tomatoes (flavor of your choice, but recommend Mexican style)
1-2 Tbsp taco seasoning
1 8oz brick cream cheese (I use low fat)
Flour Tortillas

Put chicken breasts into crockpot and sprinkle with taco seasoning and top with Rotel. Cook on high for 3-3 ½ hours, until tender. Shred chicken and drain some of the juice off. Add cream cheese, cut into chunks. Cook on low for 30 more minutes until cream cheese is melted and stir it all together.

Now, do one of these two things (HIGHLY recommend #2)–
#1) Fill tortillas and serve immediately, or

#2) Fill 8 tortillas with equal amounts of chicken mixture, roll up and place in greased 9x13 pan and top with:

1 cup sour cream (I use Fat Free)
1 Liptons cream of chicken soup mix (in box)
1 cup hot water

**I see no reason why you couldn't sub 3/4 of a can of Cream of Chicken soup here, instead of the soup mix and hot water, but I don't know for sure.

Whisk together and pour over top of enchiladas in pan.
Sprinkle with shredded cheese (cheddar or Mexican style).
Cook for 30 minutes on 350.