Amazing chicken enchiladas

from Cori Cooper

Ingredients:

8-10 chicken breasts  (I used a whole chicken)

2 onions, Chopped

1 chicken bouillon cube

2 cans green chili, chopped

2 TBS chili powder

2 tsp garlic, minced

salt to taste

1 bay leaf

crushed red pepper

1 can cream of chicken soup

1 can green chili sauce  (we used Macayas - so good)

1 pkg of 12 corn tortillas

1 can refried beans

cheddar cheese

sour cream

Directions:

layer first nine ingredients in a slow cooker and cover with water.  Cook on low for approximately 12 hours, drain and shred.  Boil cream soup and green chili sauce, cool.  Dip corn tortillas in sauce mixture and fill with chicken mixture and refried beans.  Roll and place in baking dish.  Pour left over sauce on top.  Top with cheese, place in hot oven only long enough to melt cheese.  Serve with sour cream on the side.

To do beef enchiladas, use shredded beef and cream of mushroom soup.

This makes an amazing broth too that you don't use in the recipe.  So it can be saved and used to make something else taste good too!

The boys were dipping tortilla chips in the green chili sauce and loved it!!  That reminded me of a really good recipe Heather used to make.  She'd shred beef into the green chili sauce (except I think she made her own green chili sauce).  Fry a flour tortilla and pour the sauce over the tortilla.  Yum-O!