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2 cups boneless skinless chicken breasts (or rotisserie chicken)

2.5 cups shredded Monterey Jack cheese (Or Pepper Jack cheese)

5 ounces cream cheese

2 teaspoon garlic powder

1 cup sour cream

2 (4oz) canned diced green chilies- (hot adds more flavor)

6-8 soft flour tortillas

2 (15 oz) cans of green enchilada sauce

ranch seasoning packet

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Cook chicken by preferred method, boil, bake or using a rotisserie chicken.

CROCKPOT METHOD:

1. add chicken, taco seasoning and ranch packet to crockpot with 1 cup of chicken broth or water. cook for 6 hours, shred the chicken

2. Preheat oven to 350 degrees. Grease a 9x13 pan.

3. Add to the crockpot ¾ cup shredded Cheese, diced green chilies, sour cream, garlic powder and cream cheese, mix well.

4. In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.

5. Pour the sauce over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

   ROTISERIE METHOD

7. Preheat oven to 350 degrees. Grease a 9x13 pan.

8. In a large pot, add the cream cheese and sour cream. once half way melted, stir in taco seasoning, ranch seasoning, garlic powder, green chilies.

9. Once fully melted, add the shredded chicken and stir.

10. In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.

11. Pour the sauce over enchiladas and top with remaining cheese.

12. Bake 22 min and then under high broil for 3 min to brown the cheese.