Janelles Famous Chicken Enchiladas

• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 26 ounces, weight Cream Of Chicken Soup
• 7 ounces, fluid Chicken Broth
• 4 ounces, weight Chopped Green Chilies
• 1/4 cups Salsa Verde, Plus More For Topping
• 1- 1/2 Tablespoon Chili Powder (more Or Less Depending On How Spicy You Like It)
• 1- 1/2 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Cayenne Pepper (Optional)
• 3/4 cups Sour Cream
• 2 cups Shredded Cheese (use Any Kind You Like)
• 10 whole Flour Tortillas

1. Place chicken breasts in a slow cooker.
2. Top with:
3. cream of chicken chicken broth green chilies 1/4 cup salsa verde chili powder cumin paprika garlic powder cayenne pepper (optional)
4. Cook on high for 3-4 hours, until chicken is cooked and tender.
5. Remove chicken and shred.
6. I use 2 forks and go to town.
7. Add sour cream and 1/2 cup of cheese to the sauce.
8. Spray a 9x13 dish and put a thin layer of the sauce mixture.
9. Spoon chicken and sauce into the tortillas and roll.
10. (Make sure to leave enough sauce for the top.)
11. Place seam side down in the dish.
12. Top with more salsa verde (if you dont like it spicy, skip this step).
13. Top with remaining sauce and cheese.
14. (If you run out of sauce, just mix some sour cream and cream of chicken with some spices.)
15. Cover with foil.
16. Place in the oven at 375 degrees for 20 minutes, remove foil and continue to cook for 10 minutes or until bubbly.
17. I usually plate up some shredded lettuce, sour cream, and green onions for toppings.
18. I serve this with Spanish Rice.
19. I got the rice recipe from Pioneer Woman.
20. It is the first part of Pastor Ryans Mexican Lasagna.
21. Yummy!

chicken breasts, weight cream, chicken broth, green chilies, salsa, chili powder, cumin, paprika, garlic, cayenne pepper, sour cream, shredded cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/janellee28099s-famous-chicken-enchiladas/ (may not work)