Crockpot Chicken Enchiladas

Great, you can also tear up the tortillas and mix it all
up. Sarajane Luper

3 onions, sliced 3 gloves of garlic, minced 3 Jalapeno peppers sliced (I use a can of mild green chilies) 1 28oz. can diced tomatoes 1 tsp. Salt 1 ½ c. tomato juice or sauce 12 flour tortillas 4 cups cooked chicken, shredded ½ bunch green onions, chopped 3 cups grated Monterey jack cheese Directions: In a large skillet, cook the onions in oil until translucent. Add the garlic, peppers or chilies, tomatoes, and salt and cook about 5 minutes or until the sauce thickens slightly. Meanwhile, pour the tomato juice into a large bowl. One at a time, dip the tortillas in, ensuring all parts all moistened. Lay tortilla on a plate and spread 1/3-cup chicken, a few green onions, and cheese. Fold ends over and roll up. Place the tortilla in the stoneware. Repeat the procedure to fill the remaining tortillas. Pour the sauce over the tortillas and sprinkle remaining cheese and green onions. Cover; Cook on low for 4 hours or on high for 2-3 hours. Garnish with cilantro, lettuce, salsa, and sour cream. Number Of Servings:8-10