Note: if you don't want this as spicy you can add the jalapeño at the end rather than cooking it in the sauce/chicken mixture.
1 Small Onion Chopped
2 Jalapeños, Seeded and Chopped
1 Small Onion Chopped
1/2 t Garlic Powder
1 (4 oz) Can Diced Green Chilies
1 (10.75 oz) Can Cream of Chicken Soup
1/2 C Sour Cream, Seeded and Chopped1/2 t Garlic Powder
1 (4 oz) Can Diced Green Chilies
1 (10.75 oz) Can Cream of Chicken Soup
1/2 C Sour Cream
1lb Boneless Skinless Chicken Breast
16 oz Cheddar Cheese, Shredded, Divided
Flour Tortillas
Milk, As Needed
Combine jalapeño, onion, garlic powder, green chilies, soup, and sour cream in a crock pot. Mix well. Add chicken and stir well, making sure that chicken is covered well. Cover and cook on low until the chicken is done, about 8 hours.
Using a slotted spoon, remove chicken from crock pot to a bowl and shred. Stir in 8 oz shredded cheese and 1/4 C sauce from crockpot. Scoop about 1/3 C of mixture into each tortilla and place seam side down in a pam sprayed lasagna pan. Gently press the enchiladas down so the top is even and no large pieces are sticking up anywhere.
Combine remaining sauce and whatever milk is needed to have at least 1 C of sauce. Pour over enchiladas. Top with remaining 8 oz of shredded cheese.
Bake in 350 oven for 20-25 minutes or until warmed through and cheese is bubbly.
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