+ Ingredients: 1 can 10oz Green (or red) Chile Sauce 2-4 chicken breasts Shredded cheese Sour Cream Seasonings (garlic powder, onion powder, salt, pepper) ================ + Equipment: Chef's Pan ================ + Steps: - Evenly distribute ~1/4th of chile sauce on the bottom of the Chef's Pan. - Place chicken breasts in Chef's Pan - Pour chile sauce over chicken breasts (leave about 1/4th of chile sauce for later) - Add any additional seasonings. - Cover Chef's Pan with lid and slide into the top shelf. - Press the green button slow cook for 2 hours. ================ + Pause Step: - When Brava notifies you, carefully remove Chef's Pan. - Press the green button to begin preheating. - Shred chicken with utensils. - Add ~1/2 - 1 cup of sour cream to shredded chicken. - Stir chicken until evenly incorporated. - Add a plentiful amount of chicken and shredded cheese to tortillas. - Form chicken tortillas into rolls and place in the Chef's Pan. - Pour remaining chili sauce on top of enchiladas. - Sprinkle enchiladas with shredded cheese. - Slide uncovered Chef's Pan into the top shelf. - Press the green button to begin baking for 20 minutes. - When done, remove tortillas with a spatula and serve.