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1
Preheat oven to 350 degrees F.
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2
Place chicken breasts in a crock pot and add 2 cups of the green enchilada sauce and as much water as needed to just cover the chicken.
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3
Set on high and cook for about 2 hours, or on low for about 4-5 hours.
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4
Remove chicken from crock pot and shred.
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5
Set aside.
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6
In a large bowl, add 1 cup green sauce, cream of mushroom soup, 1 can of green chiles, 1 cup shredded cheese, cayenne pepper, and sour cream.
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7
Mix together thoroughly.
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8
Spoon a small amount of the creamy mix into the bottom of two 9x13 pans and spread evenly.
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9
Add the chicken to the remaining creamy mix and spoon about 1/2 cup worth into one tortilla at a time.
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10
Roll each tortilla and place seam-side down in the pan.
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11
There should be 6 enchiladas per pan.
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12
If some tortilla ends hang out, just tuck them into the pan.
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13
If you get halfway through and find that you need more filling, just add some more soup, sour cream, or green sauce, or a combination of these.
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14
When pans are filled, spread remaining 2 cups of green sauce (1 cup per pan) on top of enchiladas.
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15
Then take 1 can of diced green chiles per pan and sprinkle on top.
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16
Cover and bake for about 30 minutes.
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17
Uncover and add remaining cheese for the last 10 minutes of baking.
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18
Remove when cheese is nicely browned and bubbly.
