I have tried a lot of different recipes for chicken enchiladas and my family thinks these are the best. I've combined a couple different recipes and came up with this.
Chicken Enchiladas
10 oz can enchilada sauce (green or red)
3 to 4 chicken breasts
1 can cream of chicken soup
1 can chicken broth
8 oz. sour cream
1 onion (chopped)
1 bell pepper (chopped)
2 tsp chopped cilantro
1/8 tsp cumin
1/8 tsp garlic salt
8 to 10 flour tortillas
2 c. Mexican blend cheese
2 tsp. oil
Place chicken breasts and enchilada sauce in the crock pot on low for 4 to 5 hours. Shred the meat and put back in crock pot for about 1 hour. Saute onion and pepper in oil until tender. Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture. To the remaining mixture, add chicken, onion, pepper, and all spices. Add 1 cup cheese. Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortilla in a 9x13 pan. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas. Sprinkle remaining cheese over enchiladas. Cook at 350 for 30 minutes or until bubbly.
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