Chicken Enchiladas

2 lg Chicken Breasts
1 cup of water
Salt and Pepper
1 can of cream of Chicken Soup
1 Small Container of Sour Cream
1 small can of green Chili (optional)
8 Flour or Whole Wheat Tortillas
1 can of mild green sauce (if you can take the heat you may put medium or hot)
Sharp Cheddar cheese to taste.
Chopped Black Olives (optional)

Season Chicken with salt and pepper to taste, cook Chicken in Crock pot with 1 cup of water. 4 hours on High or 6-8 on Low. Drain water from the pot, and pick the chicken apart with a fork, add Cream of Chicken Soup, Sour cream, and Green Chili. (I like to add a handful of cheese also)

Scoop a couple spoonfuls of chicken mix onto each tortilla and rolled it, placing the opening of tortilla down on a greased (i just spray the pan) 9x13 Pyrex. Cover the tortillas with the green sauce, cheese, and Black Olives. (in that order)

Cover it with foil and bake it in a 350 degree oven for about 20 minutes. Let it sit for about 5 min, and enjoy. May serve in a bed of Rice or eat it by it self.

*You can make this recipe ahead of time and warm it up right before you serve it. Just keep it in the oven a little longer. (30 minutes)

SHOPPING LIST

Chicken Breasts

Cream of Chicken Soup

Sour Cream

Green Chili (optional)

Flour or Whole Wheat Tortillas

Green sauce 

Sharp Cheddar Cheese . 

Chopped Black Olives (optional)