4 chicken breasts
1 10oz can Old El Paso enchilada sauce
4 packets Goya Sazon con Achiote
1tsp chile pepper powder
1tsp cayenne pepper powder
10 flour or corn tortillas
2 cups sliced fajita vegetables
2 sliced jalapenos
1 tbsp cilantro paste *optional*
1/4 cup water
Put chicken breasts in crockpot and apply 1 packet of Goya seasoning (spread evenly) over each chicken breast. Sprinkle in chile pepper and cayenne, then pour in enchilada sauce. Cook on low 6 hours.
After chicken is cooked, put crockpot on warm. Drain half of juice/enchilada sauce into skillet & add vegetables and jalapenos (and cilantro paste). Cook on medium-high heat until onions are translucent and juice has boiled out.
Roughly shred chicken in crockpot with 2 forks. Keep on warm until done serving meat as it will continue to soak up the juices and spices left in the crockpot.
**Optional but recommended**
Preheat oven to 350. In a regular microwaveable bowl, heat butter and water for 30 seconds. Slightly mix. Dip each tortilla in butter/water mixture and place on a piece of foil roughly the size of the tortilla. Roll tortilla foil side out so that it isn't sticking to itself. Do this for as many tortillas as you like, up to 10 as there will be plenty of filling. Bake tortillas for about 7 minutes. This warms the tortilla and gives it an almost homemade taste without making it crispy.