This is an easy recipe - though NOT low cal by any stretch of the imagination!! Just a fair warning! It's so yummy, though, and makes a LOT so you can serve a crowd.
3 lbs frozen boneless, skinless chicken thighs (you could use breasts; we just prefer thighs)
28 oz can of green enchilada sauce
1 small can chopped green chiles
1 can condensed cream of chicken soup
4 C. shredded fiesta blend cheese (or colby jack cheese)
12 flour tortillas (10-inch)
1 & 1/3 C. sour cream (divided)
Put the following in the slow cooker on HIGH for 4-5 hours.
1/2 of the can of enchilada sauce (save the rest for later in recipe)
Shred the chicken. Remove from the slow cooker. I tend not to use ALL of the liquid from the chicken, but do use most of it. Add to the chicken 1 C. of sour cream. Depending on how spicy you like your food, you can add some Tapatio or other hot sauce - I add about a teaspoon of Tapatio at this point.
Spray a 9x13 pan with cooking spray. Layer flour tortillas across the bottom (I generally use 3 tortillas per layer, tearing as necessary to fill in empty spaces.) Spoon 1/3 of the chicken mixture over the tortillas, then sprinkle 1 C. of shredded cheese over that. Repeat with another layer of tortillas, chicken, cheese, then again.
Top with a fourth layer of tortillas. Take your remaining enchilada sauce and mix 1/3 C. sour cream into it. Spoon it over the tortillas, then sprinkle cheese over the top. Bake at 350* for 30 minutes, until edges are bubbling and cheese is melted.
Let set for about 5 minutes before cutting into it. Enjoy!!