Enchilada Casserole

EASY, chicken enchilada casserole in the crock pot



2 large chicken breasts (can be frozen)
1/2 small bottle of zesty italian dressing
1/2 tbsp cumin
1/2 tbsp red chili powder
3/4 of a ranch dressing powder packet (or 2 tbsp. if you have the bottle)
1/2 cup of water
1/2 tbsp of minced garlic

I started the chicken in the crock pot in the morning. Put all ingredients on top of chicken in crock pot and cook for a few hours. about a 1/2 hour to end of cooking, shred chicken. ( I use my kitchen aid mixer for this, takes 30 seconds, SO EASY!) also, the chicken will seem watery, but after you shred it and return it to put, the chicken will soak it up. even if its still watery, dont drain it. just add the rest of the stuff, it will be fine. ;)

Youll also need:
10 oz Can of red enchilada sauce
10 oz Can of rotel diced tomatoes and chilies
Corn tortillias (probably about 12)
shredded monterey jack cheese

After shredding chicken, return to crock pot and dump in rotel. Then add some cheese and mix well. Cut the tortillas up into strips and add into pot. Then top with enchilada sauce and again, Mix well. Top with cheese and cook for about an hour-hour and a half on low, until tortillias are soft. YUM! I don't have a photo because it was so delicious my neighbors and I ate it up, and I didnt even think to take a picture. Then everyone was asking for the recipe, so I'm sure I'll be making it again very soon and can add one later. But trust me, the photo doesn't do the taste justice! EnjoY!