Crockpot Chicken Enchilada Filling

Cook on high for 3 hours.

Ingredients:

• Place 3 thawed chicken breasts on the bottom of your greased crock pot.
• Sprinkle a teaspoon of chicken bouillon over chicken.
• Salt and pepper to taste.
• 1/2 cup Instant Rice

Mix together:

• 2 cans cream of chicken soup
• 1 cup sour cream
• 1 4-oz can chopped green chilies
• 1-2 cups grated Monterrey Jack cheese

Add mixture to the top of the chicken and cook on high for 3 hours or until chicken is cooked.  Shred chicken and then add 1 cup instant rice to the crock pot.  Cover and cook for another 10-15 minutes or until rice is done.  Serve in enchilada shells.