Chicken Enchiladas

Ingredients:
4 boneless skinless chicken breasts
2 cups salsa*
8 flour tortillas
3 cups refried beans
1 1/2 cups shredded cheddar cheese
2 cans Las Palmas Green Chile enchilada sauce

Salsa:
You can use your favorite salsa, or you can dice 2 large tomatoes, 1/2 yellow or red onion, 1 medium Cayenne chili pepper, and 2 cloves of garlic, and chop in a food processor.

Place the chicken and salsa in a slow cooker, on low, for approximately 6 hours. There's really no wrong way to do this, just let that all simmer together all day. When the chicken is cooked through, use a fork to shred. Leave in the slow cooker with the juice to stay moist.

Preheat oven to 375F. Spray a 9x13 glass baking dish, and lay out the tortillas. Layer on the refried beans, chicken, and cheese, and roll tightly. Pour the green chile sauce on top, and bake 20 minutes.