I made this last night and it disappeared like magic....Good Cinco de Mayo recipe...
GREEN CHILI CHICKEN ENCHILADAS: Serves 4-6
3 Chicken breasts
1 lg. Can green chili enchilada sauce (28 oz)
1 can Cream of chicken soup
1 can Green diced chilies
1 cup sour cream
1 onion, diced
3 garlic cloves, minced
1 can Fiesta Nacho cheese soup
4 cups grated Monterey jack cheese (or 4 Mexican cheese mix)
1 can chicken broth
1 tbsp. Ground cumin
1 dozen lg. flour tortillas
Preheat oven to 350.
Boil chicken breasts in chicken broth. Remove from broth and shred with forks. Mix 1 cup green enchilada sauce with the chicken soup, diced chilies, and sour cream. Add cumin, shredded chicken, garlic and onions to sauce mix. Mix the rest of the enchilada sauce with the cheese soup.
Spray a 9x13 pan with Pam and put some of the enchilada sauce in bottom.
Warm tortillas and put in 1/3 cup chicken mixture in each. Add some cheese and roll up and place seam side down in pan. Continue until all tortillas are filled and in the pan. Pour the rest of the enchilada sauce over all and top with the rest of the grated cheese.
Bake 35 min.