Enchiladas

First determine the type of meat you want to use based on how much preparation time you have available. If you have at least 5 hours then you can use 1 pound of chicken breast, 1 pound of flat iron beef steak, or 1 pound of pork loin. You will slow cook whichever meat you choose in the crock pot. If you only have 1 hour or so then use 1 pound of ground beef, chicken, or turkey. Preheat the oven to 350F. Step 1: Cook the meat. If using the crock pot place the meat into the crock and add 1 bay leaf. Then sprinkle the meat with sazon or cubitos depending on the type of meat. Now pour 1 cup of water over the meat. Swirl the crock to mix the sazon/cubitos in with the water. Turn the crock pot on low for 4 hours or high for 2 hours. When this time is up, turn off the crock pot, remove the bay leaf and shred the meat with the juices. If using ground meat simply brown the meat in a skillet. Step 2: prepare the filling. Add the meat from step 1 to a large bowl. Transfer the shredded meat using tongs so that you don't have too much liquid in the filling. Next add half a large can of enchilada sauce or 1 small can. Add 1 cup of shredded cheese. Mix well. Step 3: Assemble the enchiladas. Put 1/4 cup of filling prepared in step 1 into each tortilla and roll up. Pour just enough enchilada sauce to cover the bottom of a 9 x 13 casserole dish. Place the enchilada into the casserole dish. Repeat until you have used up all of the filling and tortillas. Now carefully pour the remaining enchilada sauce over the enchiladas to cover them. You can use a spoon to spread the sauce around. You do not want any white left showing. Sprinkle the remaining 1 cup of cheese over the enchiladas. Step 4: bake. Cover the casserole dish with aluminum foil. Bake for 30 minutes. Allow to cool before serving.