Crockpot Chicken Enchilada

2 10 oz. cans enchilada sause
2 10 oz. cans chicken breast, drained (or about 2 ½ cups if you cook your own)
1 c. sour cream
8 oz. cheddar cheese, shredded
9 tortillas (I used corn)

Spray slow cooker with cooking spray. Mix 1st 3 ingredients to make a “sauce”. Place the following in layers in slow cooker:
- sauce (1/4)
- cheese (1/3)
- tortillas, torn some (1/3)
- end with sauce

Cover & cook on low 2 – 2 ½ hours.

--Becky B.