Creamy Verde Chicken Enchiladas

Preheat oven to 350 degrees F.

Place chicken breasts in a crock pot and add 2 cups of the green enchilada sauce and as much water as needed to just cover the chicken. Set on high and cook for about 2 hours, or on low for about 4-5 hours. Remove chicken from crock pot and shred. Set aside.

In a large bowl, add 1 cup green sauce, cream of mushroom soup, 1 can of green chiles, 1 cup shredded cheese, cayenne pepper, and sour cream. Mix together thoroughly.

Spoon a small amount of the creamy mix into the bottom of two 9×13 pans and spread evenly. Add the chicken to the remaining creamy mix and spoon about 1/2 cup worth into one tortilla at a time. Roll each tortilla and place seam-side down in the pan. There should be 6 enchiladas per pan. If some tortilla ends hang out, just tuck them into the pan. If you get halfway through and find that you need more filling, just add some more soup, sour cream, or green sauce, or a combination of these.

When pans are filled, spread remaining 2 cups of green sauce (1 cup per pan) on top of enchiladas. Then take 1 can of diced green chiles per pan and sprinkle on top. Cover and bake for about 30 minutes. Uncover and add remaining cheese for the last 10 minutes of baking. Remove when cheese is nicely browned and bubbly.