Instructions

1. Add the chicken to the crockpot.
2. Top with chopped onions, both peppers and garlic.
3. Sprinkle the dry spices on top trying to best evenly distribute.
4. Add the hot sauce and chopped cilantro.
5. Add enough water to go to 1/3 the way up the meat.
6. Cover and turn on high for 6-7 hours.
7. During the cooking time refrain from removing the lid. ONLY remove the lid briefly to add more water if it dissipates.
8. After 5-6 hours, remove the meat to shred replacing the lid while you are shredding it.
9. Using 2 forks, shred the chicken.
10. Add the shredded chicken and 1 1/2 cups enchilada sauce back to the pot and mix.
11. Replace the lid and turn the crock pot to low.
12. Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.
13. Turn on your broiler and place the rack in the top 1/3rd of the oven.
14. Warm the tortillas.
15. Add a few tablespoon of cheddar cheese down the center.
16. Top with a cup or more of the meat mixture.
17. Fold Sides of tortilla in half until sides are even and covering all ingredients.
18. Pull back top of one side of the tortilla slightly to compact all ingredients, but they are still fully covered. One side of the tortilla will overlap with the other.
19. Fold in each end until tight an there are no openings in the tortilla.
20. Roll over all sided together to the top to complete.
21. Set on a baking pan and finish all tortilla shells.
22. Put in the oven and broil for about 5 minutes or until the tops of the tortillas get slightly “toasted” .
23. Remove from oven and spread the remaining enchilada sauce over the tortillas.
24. Top with remaining cheddar cheese.
25. Return to the oven and broil just until the cheese is melted; ~3 minutes.
26. Serve with sour cream, guacamole and a few jalapenos.