300gramsboneless & skinless chicken breasts or thighs
2cupsenchilada saucejar of bought sauce or 1 batch homemade sauce
Place chicken in a slow cooker and pour 1 ½ cups of enchilada sauce over, reserving the other ½ cup. Cook on high for 2 ½ hours, or on low for 4 ½ hours or until the chicken is cooked through and falls apart.
Pre-heat the oven to 180 degrees C.
Shred the chicken in the slow cooker and mix well with the sauce. Add grated carrot/zucchini if using and combine.
To assemble the enchiladas, lay out the 6 tortillas side by side in a baking dish so that they are sitting like taco shells, right up against each other. Spoon the chicken mixture evenly into the middle of each tortilla, sprinkle with grated cheese and roll up.
Pour the remaining enchilada sauce on top of the tortilla and top with more grated cheese.
Bake uncovered for 20 minutes.
Remove from oven and serve immediately, garnished with fresh parsley if you're feeling fancy!