These cheesy and delicious enchiladas are made even easier with the help of a crock pot. Simply add chicken breasts, enchilada sauce, diced green chilies, and shredded cheese to your slow cooker and let it cook on low for 6-8 hours. Once the chicken is cooked through, shred it with a fork and roll it up in tortillas with the sauce and cheese. Bake in the oven for 10-15 minutes until the cheese is melted and bubbly.
