4 Chicken Breasts
1 lg can Cream of Chicken Soup
1 sm can Cream of Chicken Soup
1/2 Cup Sour Cream
1 pkg Taco Seasoning
1 can diced Green Chilis
2 cups shredded cheese
Flour tortillas (or corn if you prefer)
Boil Chicken until done (apx 30 minutes). I spice the water, adding Season All, Garlic Salt, Pepper, Sage and Poultry Seasoning. Save water and remove chicken breasts to cool so you can chop/shred.
In another pan, add the soup, sour cream, green chilis and taco seasoning. On low heat, mix the ingredients and let them simmer while you chop or shred your chicken. In a 9x13 cake pan, spray with non-stick spray and spread about one cup sauce on the bottom of the pan (so your tortillas don't get hard).
Mix chopped/shredded chicken into sauce mixture. Pour a good amount (about 1/4 cup) of the mixture into a tortilla and roll. Place in baking pan. Repeat until you have used about ten tortillas (or your pan is full leaving about an inch on either end). Pour remaining sauce mixture on top and cover with shredded cheese. Bake in oven at 350° for approximately 30 minutes (or until cheese melts and sauce is bubbly.)
I use the chicken water to make rice as a side. I also serve with tortilla chips. If you like a spicier enchilada, add a small can of diced jalapeños to the sauce.