Cook your chicken. Add 2 chicken breasts to a crockpot and a healthy sprinkle of adobo seasoning if you have it and cook on low for 4 hours. Leave the liquid in the crockpot Shred with a hand mixer.
1 tbsp adobo seasoning
Preheat oven to 400°
Once the chicken is done make the filling- in a large bowl, or in the crockpot bowl add greek yogurt, taco seasoning, 1 can of diced green chilis and the cheeses. mix well and set aside
2 chicken breasts, 1/2 cup greek yogurt, 1 tbsp Taco seasoning , 2 cans diced green chilis, 1/2 cup monterey jack cheese, 1/2 cup pepper jack cheese
Make the cheese sauce. In a pan over medium low heat melt butter, add taco seasoning, and flour, whisk. Add milk and sour cream and whisk again and cook until thickened. Add cheese.
2 tbsp butter, 1 tbsp taco seasoning, 3 tbsp all purpose flour, 2 cups Milk, 1/2 cup sour cream, 1/2 cup monterey jack cheese, 1/2 cup pepper jack cheese
Spray a 9x13" glass pan with olive oil spray. Take a tortilla and add a good amount of the filling to one and roll up. No need to tuck the edges in. Place it seam side down in the pan. Repeat until your pan is filled. You should get 7 tortillas. Pour your cheese sauce over the enchiladas and top with even more cheese and another can of diced green chilis.
7 flour tortillas
Bake in a 400° oven for 20 minutes
