t=teaspoon
In crock pot, cook 2 boneless/skinless chicken breast in one 15oz can of Red Enchilada sauce. I cooked it for about 5.5 hours on low.
Fork out chicken (leave sauce in crock pot) and shred. Place in a bowl and add as much spinach as you would like.
Add 3t tofutti cream cheese (or greek yogurt) and mix well.
Warm up 10 corn tortillas in a paper towel in the microwave for 30 seconds.
Take them out and place in crock pot and cover them well with the sauce.
Take out one at a time, add chicken mixture and roll. Place in baking dish.
After all are rolled, pour the rest of the sauce over the enchiladas in the baking dish.
Sprinkle on some Veggie Cheddar and place a little dab of green chilies on the middle of each enchilada.
Bake @ 350 for 20 minutes.
I added a few slices of avocado on top once platted.
Enjoy!
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