1
Place chicken breast in pan with just enough water to cover the top of the chicken and boil.
2
Add creole seasoning, paprika, onion powder, garlic powder, and garlic salt.
3
Boil chicken in water until chicken is thoroughly cooked.
4
Chop up green chili unless purchased already chopped.
5
Take chicken out of the pan and set aside for cooling when cooked thoroughly.
6
Pour in 2 cans of cream of mushroom soup and 2 cans of cream of chicken soup into the left over water from the chicken.
7
Add chili and stir.
8
While letting the sauce thicken, start to shred chicken.
9
Add chicken back into mixture
10
Season to taste with any additional seasoning you want.
11
Simmer and let spices combine
12
Take a 12x9 baking pan and line with tortillas
13
Pour a layer of chicken with sauce on top of the tortillas.
14
Put a layer of shredded cheddar cheese on top.
15
Repeat those steps of layering until pan is full.
16
Bake at 350 degrees until cheese is golden and enchiladas are hot.
