Enchiladas. My husband loves this recipe. It is awesome to make a double batch and freeze one, and the leftovers are wonderful. One of my closest Mommy friends gave me this recipe, and when I say gave, she basically told me, so bear with me on the measurements. 5 or 6 boneless skinless chicken breasts 1 24 oz jar of your favorite salsa 2 cups shredded cheese (Kraft Mexican Blend) for inside enchiladas 1 cup shredded cheese (Kraft Mexican Blend) for top of enchiladas 12 medium sized flour tortillas 1 16 oz can of refried beans (Old El Paso Fat Free) 1 jar or can of Enchilada Sauce (Trader Joe’s is my favorite, but really any will do.) 
Put chicken and salsa in crock pot on high for 6 hours.After chicken is completely cooked through and tender, shred chicken by taking two forks and gently pulling it apart then set aside.Preheat oven to 350 degrees F To assemble: Spread a thin layer of beans onto tortilla. On top of beans, add a thin layer of shredded chicken and a little cheese. Roll tortilla and put in a large baking dish seam side down. Repeat with remaining eleven tortillas. Pour entire bottle of enchilada sauce over rolled tortillas, and top with reserved shredded cheese.Bake in the oven for 25-30 minutes or until cheese on top is bubbly.I usually serve with rice, corn, guacamole, and if you are lucky and the kids are gone a pitcher of margaritas. buen provecho!
