2 1/2 lbs boneless skinless chicken breasts
1 tbsp chili powder
1 tsp cumin
1 tsp cocoa
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp oregano
1 can (8 oz.) tomato sauce, plain
2 cups water
1/4 cup shredded Mexican style cheese
1/4 cup chopped green onion
Salt & pepper to taste
In a crockpot, mix the spices, water and tomato sauce. Use a wire whisk to mix them evenly.
Add the chicken and turn to coat once.
Cook on low for 8 hours or on high for 5 hours.
Remove the chicken with a slotted spoon. Using a fork, shred the chicken and place the chicken in a large bowl. Ladle some enchilada sauce into the mixture and moisten the chicken.
Preheat the oven to 350 degrees F.
Ladle some sauce on the bottom of a 9 x 13 pan just enough to coat.
Dip the tortilla in the remaining enchilada sauce. Spread about a 1/4 cup of filling down the middle of the tortilla and roll it up. Then place it seam side down in the prepared pan. Repeat until you fill your pan.
Sprinkle with the cheese and the chopped green onion and bake until cheese is melted.
Serve immediately with sour cream, Jalapeño and guacamole.