In a crockpot, combine chicken thighs (at bottom), vegetable mix, enchilada sauce and chicken broth. Set on high for 7 hours.
Switch to WARM until you are ready to eat.
On a large plate, fill one tortilla with a little bit of cheese, and filling, roll and place fold down. Microwave for 20 seconds (optional). Cover with sauce and sprinkle with a little more cheese.
Serve and enjoy.
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