Put chicken in the crockpot with 1 tbsp of cumin and 32 oz of salsa. Set to cook on high for 4-6 hours.
Check on the chicken periodically to stir. Once the chicken is cooked (reaches an internal temperature of 165), turn off the crockpot and preheat the oven to 350 degrees.
Remove the cooked chicken breasts from the crockpot and shred them.
Fill your tortillas with shredded chicken and put them in a glass baking pan.
Once all of your tortillas are filled, top with enchilada sauce and shredded cheese.
Bake your pan(s) of enchiladas for 15 minutes at 350 degrees.
Remove from the oven and top with your favorite toppings. We love mixing it up between salsa, sour cream, avocados and jalepenos!
