8-10 chicken tenders
2 cups water
2 tsp chicken boullion
1 tsp kosher salt
1/2 tsp oregano leaves
1 can red enchilada sauce
1/2 red onion diced
 3 garlic cloves minced
cheese
about 12-16 corn tortillas

Place chicken in the crockpot with water boullion, salt and oregano. Cook on high for 4-6 hours or until you can shred it. In a pan heat 1Tb olive oil add onion and garlic, cook until tender. Pull the cooked chicken out of the crockpot and add to the onion and garlic shredding as it cooks, add about 1/2 cup of the broth that the chicken was cooked in ( just to keep chicken moist). Spray a 9x13 pan with cooking spray. Pour just enough enchilada sauce on the bottom to cover the pan reserving the rest of the can for the top. Place 2 flour tortillas in the microwave for 20 seconds then put chicken down the center of the tortilla, roll tortilla and place in the pan, repeat until the chicken is gone. Top with the rest of the enchilada sauce and cheese. We like to top with sour cream and mango salsa. Enjoy!!!