There is really not much to this. All you need is some chicken breast, onions, garlic, cheese, tortillas and some enchilada sauce.
When you get home, or anywhere between 4-9 hours you can take your chicken out of the crock pot. As long as there is water in the pot nothing will be ruined if you leave it in longer than expected.
Set the chicken to the side to cool. While chicken is cooling dice up 1-2 onions and saute with garlic, cumin, salt, pepper, some cayenne and chicken bouillon. While onions are cooking pull your chicken with 2 forks .... just make it nice and shredded. Toss the chicken with the onion spice mixture.
Preheat oven to 350 degrees or somewhere around there. Assemble your enchiladas using plenty of your chicken concoction, add cheese, roll and stuff into a pan. Dump your enchilada sauce over the top add some more cheese and bake away! I would cook for about 35 minutes.
A couple of things that I love about this simple recipe is the fact that you can let most of it cook all day with no concerns! I actually consider this a pretty healthy meal, since I am so skimpy on cheese in general. Really no oil is even needed... and it still packs a huge flavor explosion!
If you normally cook your enchiladas with corn tortillas please try flour. The chewy flour tortilla is just beyond perfect with the shredded chicken. Sour cream is all you need to make it a perfect meal!
Drool.... I need to reassess dinner now.