Chicken tacos in the crock pot

I work everyday. I leave my house about 7:00-7:15 and get home about 5:45-6:00. I am not complaining, but it makes crock pot cooking hard. Well, GOOD NEWS, if you work like I do, you can still make this recipe. I usually put it all together the night before or in the morning before I leave for work.

Ingredients:
Chicken (I usually use 3 breasts for 2 of us)
1 jar of salsa
1 taco seasoning packet
taco shells

Optional Ingredients (this is what you want to put on your taco!). Below is what I like
avocado or guacamole
cheese
tomatoes
jalapeno
onion

Place the chicken, salsa and taco seasoning in the crock pot. If you would like to cook on low, cook for about 4-6 hours. I cook it on high for about 2 hours. Once the chicken is cooked, it should shred easily wich a fork. You can use the chicken for quesadillas, enchiladas, burritos, tacos, etc. Use the leftovers for taco soup!

Creamy Chicken or Beef Enchiladas

1 tub of Sante Fe Philadelphia Cooking Cream Cheese
1 pound of ground beef or chicken
1 taco seasoning packet
Shredded Cheese (to taste)
Jalapenos (to taste)
1 small onion
1 can or diced tomatoes
8-10 Tortilla Shells

Preheat oven to 350. Cook the chicken or beef in the skillet following the cooking instructions from the taco seasoning. Sautee the onions and jalapenos. Add in the chicken or beef, the diced tomatoes and Sante Fe Cooking Cream Cheese and a handful of shredded cheese. Stir until cheese is melted.

Grease a casserole dish and then fill the tortilla shells with the above mixture. Once the casserole dish is full, sprinkle cheese on top. Cover with aluminum foil and bake for 15-20 minutes. Serve with sour cream!