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1
Prepare Chicken anyway you would like.
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2
I place mine in the pressure cooker with chicken broth, onion, garlic, 1/2 teaspoon cummin and 1/2 teaspoons mexican oregano.
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3
Shred chicken, dice it or slice it, however you want it, place it in a bowl and combined cummin, pepper, mexican oregano and any other seasonings you would like.
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4
Mix seasoning well into chicken and set aside.
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5
In a bowl combine: both soups, diced chilies, sour cream, milk, all remaining seasonings and cilantro, 1 1/2 cups mexican mixed cheese.
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6
Mix well, set to the side.
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7
Preheat the oven to 375 degrees F (190 degrees C).
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8
In a 13x9 baking dish, cover the bottom of the pan with a thin layer of soup mixture.
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9
Lay a tortilla shell out and place a tablespoon of soup mixture on the shell spoon the chicken mixture into tortillas, and roll up.
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10
Place the rolls seam side down in a 9x13 inch baking dish.
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11
Continue till dish is full (depending on amount of chicken/cheese mixture you use per tortilla) cover the tortillas with the remaining soup mixture to cover.
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12
Sprinkle pepper jack cheese on top.
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13
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
