Well I was originally craving enchilada soup, but after making the base decided to go to the store and pick up some tortillas so that I could turn it into enchiladas. The reason I was deciding to do this is I found at my local grocery mart, cubes of cilantro. Just like bullion, but cilantro… it’s mind blowing.
3 Chicken Breast, Boiled and Shredded
1 Cup Sour Cream
1 can Cream of Chicken Soup
1 can Rotell
2 Cups Chicken stock (or water)
1 Cilantro cube
8 Flour Tortilla
1/2 Cup Cheddar Cheese
1/2 Cup Mozzarella Cheese
Add all the ingredients, except the tortillas and cheeses to a slow cooker and let go for about 3-4 hours on low. Quickly wet the tortillas in water and shake off excess and then spoon in slow cooker mixture. top with both cheeses and roll up. Do this until you are out of room in you baking dish, or all 8 tortillas are used. Pour remaining mixture and cheeses ontop of the the enchiladas and bake for 10 minutes or so at 300 degrees.