4 Chicken breasts

3 small cans mild diced green chilis

2 8oz. cream cheese bars

3 c. Shredded Colby/jack cheese, divided

12 flour tortillas

I container sour cream

1 can mild green chili sauce

Place chicken breasts, 3 cans green chilis, 2 bars cream cheese, and 1 cup shredded Colby/jack cheese in crock pot. Cook on low for approximately 5 hours, stirring and mixing occasionally. 

When Chicken is cooked through, remove from crockpot, leaving sauce in pot,  and shred with fork. Mix shredded chicken together with sauce in crock pot. 

In a medium bowl, mix sour cream and green chili sauce until combined. Add a little salt to the sour cream mixture. 

Butter the bottom and sides of a casserole dish. Heat oven to 350 degrees. 

Add a few spoonfuls of chicken mixture to each flour tortilla and top with a little shredded cheese.  Fold (or roll up) and place in casserole dish. After all enchiladas are in pan, top with sour cream sauce and sprinkle shredded cheese on top. 

Bake for 20 or so minutes until bubbly. 

{This may make more than 12 enchiladas – I just make as many as the mixture will make}