Jenn gave me this recipe and so I dedicate this to her :)
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
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