Easy Crock Pot Enchiladas (Joycelyn)

1 (10 count) package frozen Chimichangas
1 (16 ounce) can enchilada sauce
(I use 1 pint of my Homemade Enchilada sauce posted on this blog)
2 cups shredded cheese
sour cream (optional)
salsa (optional)
Put a little bit of enchilada sauce in bottom of crock-pot. Then layer Chimichangas then sauce. There is no right way to do this, just make sure there is a little of sauce on each Chimichanga.
Cook on low for 4-5 hours or on high for 2-3. Top with cheese and serve.
Serve with Sour cream and Salsa if you wish.

****I do this with FROZEN Chimichangas, mild enchilada sauce, and mexican blend of cheese. You can also use frozen burritos. You can use larger cans of enchilada sauce if you like them a little more moist.