Home | MothersClick – Connecting. Learning. Sharing.

Ingredients

21 Oz. Cream of Mushroom Soup
8 Oz. Diced Green Chiles
8 Oz. Shredded Chedder Cheese
2 lbs. boneless skinless Chicken Breast
20 corn tortillas
I large can 28oz. (3.5 cups) of Green Chile Enchilada Sauce my favorite is Las Palmas
salt and pepper

Kitchen Items

crock pot, or microwave

Instructions

Bring a pot of salted water to boil, add chicken and cover. After about 15 minutes turn down to medium. Cook for about an hour. Shred the chicken add green chiles, and cream of mushroom soup and 4 oz of shredded cheese. Lightly salt and pepper the chicken mixture. Add about 1.5 cups of the can enchilada sauce to the chicken mixure. Spray non stick spray to bottom and sides of crockpot. Put one layer of corn tortillas on bottom, evenly spread chicken and repeat. You will have enough for two chicken mixture layers. Top it off with a layer of tortillas, spread the remaining green enchilada sauce over the top. Add the remaining cheese to the top, cover and cook on low for about 2.5 hours or until cheese is melted. If you dont want to use a crockpot prepare the enchiladas in a baking dish instead and microwave on high for about 5 minutes, until cheese is melted and bubbly. Garnish with, sour cream, salsa,green onions, avocado ,shredded lettuce. Yum!

About the author

azmommyof4

Mom of four great girls in Mesa, AZ who loves to write and cook.

Website: www.arizonamoms.com, www.connectingmoms.com/momto4princesses