Crock Pot Chicken Enchiladas

I adore this one because it is so dang easy and very tasty!

4 chicken breasts (can be frozen)
1 large bottle of Pace Picante sauce (the huge plastic ones)
Sour Cream
Grated Cheese
Tortilla shells

Put chickens breasts frozen or thawed in crock pot and pour picante sauce over the top of them untill they are about 1/2 covered or more. (I usually go by the rule of one chicken breast per person eating with us.) We use mild because certain people in my home cant handle spice. If you like Medium or hot then feel free to use that. Allow to cook about 4 hrs on high or 6+ on medium. Those are honestly guesses. I leave mine on medium all day cause I put it in before I go to work in the morning. When cooked thouroughly put chicken breasts in bowl; they should be falling apart. Shred with a forks. Add about 1/2 to 3/4 cup of sour cream and picante sauce from crock pot (you decide). Spoon mixture into the middle of tortilla shells, add shredded cheese, roll into enchiladas and place in a 9x13 pan with edges on bottom so they stay closed. Cover enchiladas with Picante sauce from crock pot and top with more cheese. Throw in oven at 325-350 until cheese is melted on top; about 10 mins. Enjoy!