Chicken Enchiladas

OK--so this is a very simple recipe, that I kind of made up. Measurements and directions are not exact, but you really can't mess it up.

2-4 chicken breasts (depending on how big they are)
8-10 flour tortillas
2+ cups cheddar cheese
1 jar salsa verde (I use Trader Joe's 12oz. jar, but there are other brands)
1 can cream of chicken soup (can do reduced fat)

Mix cream of chicken soup and salsa verde in crock pot**. Put in chicken, cover with sauce, and cook. If chicken is frozen cook on high 3-4 hours, or low 5-6. If chicken is thawed, then it will take much less time. When chicken is cooked, take it out, and shred with 2 forks. Stir in some of the sauce from the crockpot to moisten the chicken. Also, put a thin layer of sauce on the bottom of a 9x13 pan. Wrap some chicken, and some cheddar cheese in the tortillas, and put in pan. 8-10 tortillas will fit depending on how full you make them. Pour remaining sauce from crockpot over top. Then spread with cheddar cheese. Bake covered at 350 for around 30 minutes or until bubbly. Remove foil, and crisp up cheese as desired.

To freeze: Assemble as described, but don't cook in the oven. Bake covered at 350 for about 1 1/2 hours (this is an estimate) or until bubbly. Remove cover, and crisp up cheese as desired.

**You do not have to use the crockpot method to cook the chicken. You could boil and shred it, and then mix in the sauce. But, I think the cooking in the crockpot makes the chicken more moist, and just found that I like it better when done that way.

Also, I have wondered if corn tortillas would taste good, but have not tried it. If you do, let me know. Enjoy!