Slow cooker inspired enchiladas

My ancestors may have come from across the Atlantic but my heart is from south of the border!



NGREDIENTS (Nutrition)
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 clove of garlic, minced
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

1. In a slow cooker combine the chicken, tomatoes, peppers, chicken broth, and cream of chicken soup and cook on low for 6 hours or high for 4 hours.
2. Remove chicken and shred
3. In a skillet, brown onions and garlic. Add chicken and 1/4 of the liquid, mix.
4. Pour remaining stock into a large stove top pot and reduce to about 2 1/2 cups, pour in the bottom of a 13X9 inch baking dish
5. Dip tortillas cream to soften, fill with chicken mixture, top with cheese, close and place seam side down
6. drizzle with enchilada sauce and top with remaining cheese
7. Cook at 350 for 25 minutes uncovered or until bubbling and cheese is melted

next time, I will use half the enchilada sauce. It was a bit too soupy for me but otherwise YUM YUM YUMMY!