Enchilada's With Fiesta Cream Sauce

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 lbs boneless skinless chicken breasts
• 2/3 cup water
• 1 large yellow onion, coarsely chopped
• 2 (1 ounce) packets fiesta hidden valley ranch dressing mix
• 2 (1/4 ounce) packets sazon goya seasoning, with coriander and annatto
• 1 (26 ounce) can campbell's cream of mushroom soup
• 1 (10 3/4 ounce) can campbell's cream of mushroom soup
• 16 ounces sour cream
• 1 (15 1/4 ounce) salsa verde
• 8 ounces monterey jack cheese
• 24 count mission corn tortillas (extra thin)
• 16 ounces shredded monterey jack and cheddar cheese blend

Recipe

• 1 rinse and clean chicken breast and place in crockpot.
• 2 add 1 pkt of fiesta ranch seasoning on top of chicken.
• 3 add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
• 4 add coarsely chopped onion on top of chicken and turn crock on low.
• 5 after chicken is tender and reserve 2/3 cup broth for sauce.
• 6 shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
• 7 add 1 jar verde salsa to chicken and stir.
• 8 cut monterey jack cheese into large chunks and place in chicken then stir.
• 9 turn on crock to high and cover for about 20 minutes.
• 10 to make cream sauce add mushroom soup to medium sauce pan then add sour cream, goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
• 11 soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
• 12 top enchiladas with cream sauce. make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
• 13 top with shredded cheddar jack and bake for 30 minutes at 375 degrees.