Quick Cooking Tip

If you are using the meat ONLY for the enchiladas?? i would add a can of the Rotel tomato sauce so that it would absorb the flavors....

I would cook it on low and put it on before you leave for work...it should be falling apart when you get home if you work outside the home...

and YES!! YOU MUST put liquid in the crock pot!!

You definitely need some sort of liquid with the meat. I would probably toss in a can of enchilada sauce to cover the meat, since that is what you want to make. Or make your own sauce, if you have the time/inclination.

As far as boneless chicken, I assume you are talking about chicken breasts. They will be likely be done in 4-6 hours on low.

7 hours on low. For enchiladas, I use 2 cans of old el paso enchilada sauce.

I would just add seasoning, onion, peppers, and a little water.

Add some taco seasoning (I make my own) and a jar of red salsa (Herdez Salsa Casera is your best bet for this, because not all salsas taste the same) cover and let cook for about 6 hrs. I personally add a can of black beans to it, but that's up to you, it will be delicious any way. Once you shred, you can use in Enchiladas, Tacos, Burritos or just serve with rice.
One more thing, this recipe usually comes out much better if you use chicken thighs instead of breasts.
Good luck to you!

I would put a can of enchilada sauce. I would also add diced onions, pasilla/poblano peppers diced to the size you like. You can put in some rotel and some dry beans. Put in what you want to have inside your enchiladas.
4 hours on high. 6 hours on low.

Pick your vegetable out and the chicken out and slice or dice for your enchiladas. When your enchiladas are in the baking dish, pour the liquid out of the crock pot over your enchiladas.

Good luck to you and yours.

Put it in the crock pot on low with about 1/2 cup co broth some salt and pepper and a dry taco Mix let it cook on low all day. Then shred it and wala your ready for tacos or enchiladas

You could also add salsa and cream cheese. We do these often, just shred and wrap up in a tortilla. Low for 6-8 hrs and they should be falling apart.

I think it would way over cook if you left it in there for very long at all. It only takes a couple of minutes on high heat for it to sear and cook once you slice it up.

I marinate our chicken in a packet of seasoning spices that you buy at Walmart. Sometimes I do Fajita flavor and sometimes I do others.

I'd just cook it quickly once you get home then throw them together to bake.