The Best Chicken Enchiladas

These enchiladas were made with a little creativity. They turned out very good.

The Best Chicken Enchiladas

Filling:

2 cans of cream of chicken soup
1/2 c. sour cream
1/2-1 c. chopped scallions
1/2 c. chopped olives
1 small can of green chili peppers
Stir well until combined
*1/4-1/2 c. cooked corn
corn was cooked in crockpot with chicken

Chicken
2 large chicken breasts
About 1/4 of a package of taco seasoning
2 c. water
1 T. red chili sauce
1/2 c. onions
1/2 of a chopped jalepeno peppper
Cook in crockpot on desired high or low setting.

Tortillas
20-30 corn tortillas depending on how much filling you use in each tortilla
Microwave about 4 tortillas at a time for 20 sec. Once tortillas are soft, you are ready to use them.

Toppings
1 can of herdez green salsa
1 package of grated mozerilla cheese

Once chicken is done, drain fat and then spoon out chicken and mixture. Shred the chicken and add chicken and mixture to filling. Mix well. Grease a 13 x 9 pan and start filling each tortilla with the mixture. Roll tortilla up with mixture tightly and then place on pan. Once finished rolling each tortilla up, spread desired amount of herdez salsa over tortillas, add more chicken filling and then the grated mozerilla cheese. Bake at 350 for 20-25 minutes or until cheese is melted. Serve with rice of your choice.