Initially turned out kind of soupy, but the longer it sat with the tortillas, the less soupy it became. Chicken thighs came out wonderfully and were VERY easy to shred. It was a little salty for me. I added 1/2 tsp of dark chili powder and a bay leaf to the slow cooker.
Here are things I would do different for future:
- Reduce liquid in future (maybe use 12 oz can of enchilada sauce and omit water)
-Use 1/2 tsp salt instead of 1 tsp, and maybe check sodium on enchilada sauce
- Add another can of black beans
