3-4 frozen chicken breasts
Large jar of salsa with your preferred heat level (thick and chunky works better than watery)
1 cup sour cream
1-2 cups grated cheese
flour tortillas
Put chicken in crock pot and cover with all but a cup of salsa. Turn crock pot onto low for 6-8 hours or high for 4-5 hours, depending on when you want it done. About an hour before cooking time is done, use forks to shred chicken. Add sour cream and cook for about 45 minutes. Spoon mixture into tortillas and wrap in a baking dish. Top with reserved salsa and grated cheese. Heat in oven until cheese melts.
**TIP- It chicken sauce is to watery, strain before wrapping in tortillas.
**This mixture also makes great chicken tacos.
Happy Cooking!
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