Green Enchiladas

2 large chicken breasts
1 package or 2 - 3 T taco seasoning
Half recipe of chile Verde
3 c shredded mozzarella
18 - 25 corn tortillas

Cook the chicken in the crock pot with the taco seasoning on high for about 2 1/2 hours or until the internal temprature is 160. Remove the chicken breasts and let them cool about 10 minutes. Shred the chicken by hand or with a fork and put back in the seasoned chicken juices in the crock pot. Preheat oven to 400* Ladle some chile verde on the bottom of a 9 x 13 pan to coat (not to thin). Place a few tortillas on a flat griddle and sprinkle each with some cheese concentating it in the center (about an 1/8 of a cup or so, don't go to close to the edges of the tortillas with the cheese). Let the cheese melt a bit and place some chicken in the center of each tortilla. Take one off at a time and place opened into the pan. ladel some chile verde inside. Fold one side over and roll under so that the fold is on the bottom. Place the next warmed tortilla next to it and repeat. Repeat until you have filled up the pan. Ladle the remaining chile verde on the top and sprinkle with the left over cheese. Bake in oven at 400* for about 20 min or until bubbly and slightly browned on top.