Savor the Tex-Mex goodness of these Crock Pot Chicken Enchiladas! They're packed with tender shredded chicken, creamy Monterey Jack cheese, and zesty Rotel tomatoes for a burst of flavor in every bite. Perfect for an easy weeknight dinner or a weekend fiesta!
– 1 (19 oz) can mild red enchilada sauce – 2 cups cooked chicken (I used rotisserie chicken and shredded it, but you can also use this Crock Pot Shredded Chicken recipe.) – 1½ cups Monterey Jack cheese (shredded) – 1 cup sour cream – 2 (10 oz) cans Rotel tomatoes with diced green chilies (drained) – 12 6-inch flour tortillas – 1 cup cheddar cheese (shredded)