2-3 boneless, skinless chicken
3 cups Cheddar cheese
2 cups Monteray Jack cheese
1 can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 1/2 cups sour cream
10 flour tortillas
1 large can green enchilada sauce
Directions
Put chicken, green chilies, 1/4 cup water, and 1/2 cup of enchilada sauce, salt, and pepper in crock pot. Let cook on low for about six hours. Once cooked, pull chicken apart with a fork. Set aside. Preheat oven to 350 degrees. In a large mixing bowl combine chicken mix from crock pot, cheese, chicken soup, and sour cream. Mix well. Put 1 cup of enchilada sauce in bottom of a baking pan. Fill tortilla shells and place them in the pan. Top with remaining enchilada sauce and cover with cheese. Cover pan with tin foil and bake for approximately 30 minutes. Uncover and bake for 10 minutes or until cheese melts and sauce bubbles.
Servings: 8
