1 can Progresso Chicken and Cheese Enchilada soup (fyi I couldn't find this at Target! Smith's has it!)
1 10 oz can mild green enchilada sauce
2 cups shredded cooked chicken (about 2 lbs)
1 1/4 cups shredded cheddar
1 4 oz can diced green chilies
10 tortillas-6 inch corn tortillas, the flour ones got kind of soggy!
2 medium green onions, thinly sliced-or if you're like us and love olives, diced olives are great on top!
Preheat oven to 350 degrees. In a medium bowl, combine soup and enchilada sauce. Spread 1 cup of the mixture in a 9 by 13 inch baking dish. In a large bowl, combine 1 cup of remaining soup mixture, chicken and 1 cup cheese. Place 1/4 cup chicken mixture in each tortilla, roll up and place in baking dish. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese and green onions (we did diced black olives instead!) Bake for 30 minutes or until cheese is melted.
this recipe was found on sixsistersstuff.com
Cooking the Chicken
Trying to cook chicken to shred has always been a pain for me! I think the easiest way is to throw it in the crock pot and let it get nice and juicy cooked while I'm at work! You can throw it in thawed, or frozen!
Place chicken breasts in your crock pot, season with a pinch of salt and pepper and 2 tsp garlic powder. Pour 1/2 cup water or chicken broth over. Cook on low for 6 hours, or until chicken shreds easily with a fork.