2-4 split boneless skinless chicken breasts
2 cans of red enchilada sauce
1 can refried beans
1 box of Spanish rice...any brand (optional)*
1 big bag of cheddar cheese
Fixings: lettuce, tomato, onion, guacamole, sour cream.
Throw boneless chicken breasts in the slow cooker with a can of red enchilada sauce and cook on high till chicken is easily shredded. (About 6 hours.) Shred chicken up in the sauce.
Make up box of rice according to directions.
Lay out about 6-8 medium sized tortillas.
Divide chicken, refried beans, rice and cheese between each tortilla.
Roll up and lay side by side in sprayed glass 9x12 pan. Top with second can of enchilada sauce and cheese.
Cook at 350 for about 30 minutes.
*Rice is good as a side too, if preferred.