Ingredients:
1/2 bag frozen roasted corn from Trader Joes
1 lb. chicken tenderloins
12 oz. salsa, we love Jack's Cantina Medium from Costco
8 oz. cream cheese
Salt / pepper
Franks hot sauce
Tortilla land uncooked tortillas, or regular flour tortillas
Mexican Shredded cheese to top
Directions:
1. Add corn, chicken, salsa, salt and pepper to slow cooker. Cook on low 6 hours. The last half hour add the cream cheese.
2. Preheat oven to 350. Use chicken for filling in uncooked tortillas using a slotted spoon. Wrap enchiladas and top with remaining sauce. Top with shredded cheese.
3. Cover with tin foil and cook 15 minutes. Uncover and cook another 15.
4. Serve with hot sauce.
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