Made these for dinner last week. They could easily be turned into enchiladas by using the sauce on top and baking them!
1 pound boneless, skinless chicken breast
1 8-ounce can tomato sauce
1 4-ounce can chopped green chilies
1/2 onion, chopped
2 T. Worchestershire sauce
2 T. chili powder
1 T. cumin
1 t. garlic powder
1/2 t. salt
Put the chicken in a small crock pot. In a bowl, mix the tomato sauce, chiles, onion, Worchestershire sauce, and spices. Pour over the chicken. Cook on low for three hours or until the chicken is cooked. Remove chicken from pot, chop or shred, return to pot and let rewarm for five minutes.
Serve on tortillas with toppings (these or your personal favorites!).