From 2 bone-in breasts, salsa, a can of black beans, some cheese and a small can of enchilada sauce, I ended up with about 3 layers of enchiladas.
Here is the result: As I suspected, dishing it up and making it look good would prove difficult. Those first enchiladas were beautiful. Underneath was a complete mess. But hey, it all tasted the same...pretty darn good.
Crockpot Chicken Enchiladas
Place chicken breasts and a cup of salsa in the crockpot. Cook on high for 4 hours. Shred meat and add some minced garlic and black beans (olives, corn and onions would also work well at this point). Stir until uniform.
Grate some cheese. Spray each corn tortilla with Pam and stack them up on a paper towel. Cover and microwave for about 45 seconds, until they are soft and warm.
Put a spoonful of enchilada sauce on the bottom of crockpot. Place chicken mixture and cheese on tortilla, roll up and place in crock. Continue this until you have the layer complete. Cover with sauce. Another layer and more sauce. Keep this up until you have enough enchiladas stacked up to feed your family.
Cook on low for a 2 hours or so.