Precook your chicken to your desire. We opted to place frozen chicken breasts in the crock pot over night on low (with some taco seasoning). The next morning, super juicy and shredded nicely.
Dice large onion and large green pepper, then saute in vegan butter. Add the shredded chicken once you have cooked the vegetables to your desire.
Add can of Rotel and continue cooking down the juices.
Spoon mix into your flour tortillas and roll snugly, then place in a 9×11 glass baking dish (lightly coated with Olive Oil spray).
Once you have filled all 11 shells and placed into the baking dish, cover with entire can of enchilada sauce.
Cover with your desired toppings and cover with foil. Place in oven and bake for 30 minutes.