What's Cooking: Creamy Verde Chicken Enchiladas

Let me start off my stating I made this dish for the hubby. He's a big verde sauce kinda guy when it comes to Mexican Food. I like my sauce red. So I saw this recipe and figured I'd try it out.

My opinion:

• Positives: Makes a large batch - so you'll have lots of leftovers! My hubby likes it. Even my son thought it was palatable.
• Negatives: It's really creamy. But this may be a positive for those of you who like a creamy verde sauce.

So take that for what it's worth...If you would like to try it, here's the recipe!

INGREDIENTS

• 3 lbs boneless, skinless chicken breast (about 6 pieces)
• 6 cups green enchilada sauce, divided
• 2 cups water, more or less
• 1 can (family size, 26 oz can) cream of mushroom soup
• 3 cans (7 oz can) diced green chilis, divided
• 3 cups shredded cheese, divided
• 1/2 teaspoons cayenne pepper
• 1 1/2 container (8 oz container) sour cream
• 12 whole flour tortillas (large)  --  I actually got way more out of this recipe than 12 enchiladas...so I encourage you to have some extra tortillas available.

INSTRUCTIONS

1. Place chicken breasts in crockpot 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 hrs, or on low for about 4-5 hours. (If your chicken is frozen, you'll need to cook it in the crockpot for about 8 hrs).
2. Preheat oven to 350 degrees F.
3. In a large bowl, add 1 cup green sauce, cream of mushroom soup, 1 can of green chilis, 1 cup shredded cheese, cayenne pepper and sour cream.
4. Mix thoroughly.
5. Spoon a small amount of the creamy mix in to the bottom of two (2) 9x13 pans and spread evenly.
6. Add the chicken to the remaining creamy mix and spoon in to one tortilla at a time. Roll each tortilla and place seam-side down in the pain.
7. The recipe calls for about 6 enchiladas per pan. You may be able to get more in.
8. If you get half way through and find you need more filing, just add some more soup, sour cream or green sauce (or a combo of these).
9. When the pans are filled, spread remaining 2 cups of green sauce (1 cup per pan) on top of the enchiladas. Take 1 can of the diced green chilis per pan and sprinkle on top.
10. 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.