5 lbs. boneless, skinless chicken breasts
1 whole onion, sliced
1 Family size can cream of chicken soup
2 cans green chiles
1 tub sour cream
5 cups Cheddar cheese
1 pkg. enchilada tortillas (you can use flour, corn or wheat)
1 Family size can Enchilada sauce (green or red
Put chicken, 1 sliced onion, 1 family size can of cream of chicken and two (drained) cans of green chiles into the crockpot. Cook on low 6-8 hours. Once the chicken is cooked, shred it with a fork. Preheat oven to 350°. Mix in the sour cream. Next, fill the tortillas with the creamy chicken mixture and a sprinkle of the cheese. Place them into a baking pan, opening side down (otherwise, the insides will spill out! Once the tortillas are filled & lined up & face down, pour the sauce over the top--making sure to cover all of the tortillas with sauce. Top with remaining cheese. Bake for about 20 minutes or until hot & bubbly.
Note: I usually start this in the morning before work and come home to finish. If you're pressed for time, you can certainly shred & cook the chicken on the stove top but I've found it's tougher that way (the chicken, that is!) You can also sub. jalapenos or bell peppers for the chiles.