Crockpot Enchiladas

I was so excited to use this recipe. I got it from a friend and thought why not? I haven't made enchiladas in FOREVER. Why? It is very time consuming and my family doesn't always appreciate what I cook.
 To start off I stuck 3 boneless skinless chicken breasts in my crockpot and cooked on high for 4 to 6 hours. 
At about an hour before dinner I prepared the sauce and then layered the ingredients in my crockpot. What I found out about this recipe is that I had very little prep time, I used less ingredients than I would have with regular enchiladas and therefore I saved $$! Plus, I didn't have to turn on my oven to make a hot meal. That's a win/win situation for me!

Crockpot Chicken Enchiladas

3c. water
1 c. Whisk Bliss Original or Gluten Free
1 t. Shirley J's Chicken Bouillon
1 small bag of Velveeta's Mexican Style Cheese
1 or 2 small cans of chopped green chilies (I used one and it was enough for us)
1 to 2 c. cooked or caned chicken
12 tortillas (I used 4 and that seemed enough)

Directions:
Cook your chicken, if you need to. Mix and cook water, bouillon, and Whisk Bliss until thickened and smooth. Crumble Velveeta into mixture and cook until melted. Take the chicken and pour the green chilies and sprinkle in some cheese and mix until it holds together. Take sauce and spread it out onto the bottom of the crock pot. Then place a tortilla on top. Next spread some chicken and then repeat the layering. (I layered it 4 times and had a little sauce left over and  spread it on top and then placed some extra cheese on top!) Cook on high for an hour!

This is what the meat looked like after I added the chilies and the cheese. I couldn't find ANY Velveeta "Mexican Style" cheese and I went to 2 stores.

 The layering process!

 Now the sauce!

 Then another tortilla and then repeat! ENJOY!