Janelle's Famous Chicken Enchiladas

I don't know who Janelle is, but I know that I LOVE her chicken enchilada recipe.  I wanted something different from the enchiladas that I always make, and I found this recipe over at Tasty Kitchen.  It is super yummy--ALL three of my children cleaned their plate!!!  That's pretty exciting for me!  Here's the recipe:


Janelle’s Famous Chicken Enchiladas


1-½ pound boneless, skinless chicken breasts
26 ounces cream of chicken soup
7 ounces chicken broth
4 ounces chopped green chilies
¼ cups salsa verde, plus more for topping
1-½ Tbsp. chili powder (more or less depending on how spicy you like it)
1-½ tsp. cumin
1 tsp. paprika
½ tsp. garlic powder
½ tsp. cayenne pepper (optional)
¾ cups sour cream
2 cups shredded cheese (use any kind you like)
10 whole flour tortillas


Place chicken breasts in a slow cooker. Top with:
cream of chicken soup
chicken broth
green chilies
1/4 cup salsa verde
chili powder
cumin
paprika
garlic powder
cayenne pepper (optional)


Cook on high for 3-4 hours, until chicken is cooked and tender. Remove chicken and shred. I use 2 forks and go to town. Add sour cream and 1/2 cup of cheese to the sauce left in the slow cooker. Spray a 9×13 dish and put a thin layer of the sauce mixture in pan. Spoon chicken and sauce into the tortillas and roll. (Make sure to leave enough sauce for the top.) Place seam side down in the dish. Top with more salsa verde (if you don’t like it spicy, skip this step). Top with remaining sauce and cheese. (If you run out of sauce, just mix some sour cream and cream of chicken with some spices.) Cover with foil.


Place in the oven at 375 degrees for 20 minutes, remove foil and continue to cook for 10 minutes or until bubbly.


Garnish with shredded lettuce, sour cream, tomatoes and green onions.