Creamy Verde Chicken Enchiladas - chicken

Method

• Preheat oven to 350 degrees F.
• Place chicken breasts in a crock pot and add 2 cups of the green enchilada sauce and as much water as needed to just cover the chicken.
• Set on high and cook for about 2 hours, or on low for about 4-5 hours.
• Remove chicken from crock pot and shred.
• Set aside.
• In a large bowl, add 1 cup green sauce, cream of mushroom soup, 1 can of green chiles, 1 cup shredded cheese, cayenne pepper, and sour cream.
• Mix together thoroughly.
• Spoon a small amount of the creamy mix into the bottom of two 9x13 pans and spread evenly.
• Add the chicken to the remaining creamy mix and spoon about 1/2 cup worth into one tortilla at a time.
• Roll each tortilla and place seam-side down in the pan.
• There should be 6 enchiladas per pan.
• If some tortilla ends hang out, just tuck them into the pan.
• If you get halfway through and find that you need more filling, just add some more soup, sour cream, or green sauce, or a combination of these.
• When pans are filled, spread remaining 2 cups of green sauce (1 cup per pan) on top of enchiladas.
• Then take 1 can of diced green chiles per pan and sprinkle on top.
• Cover and bake for about 30 minutes.
• Uncover and add remaining cheese for the last 10 minutes of baking.
• Remove when cheese is nicely browned and bubbly.