5-6 boneless skinless chicken breasts
1 med white onion, choped
1 can cream of chicken
1 cup sour cream
1 cup milk
5 jalapeno peppers
1 pastilla pepper
1-2 anaheim peppers
1 pkg corn tortillas
1 block monterey jack cheese, shredded
Boil chicken breasts with chopped onion and all your favorite seasonings (garlic powder, onion powder, pepper, chicken bouillon). For most tender chicken, put in crock pot for 4-5 hours. Once chicken is cooked, strain and shred.
For the Sauce:
Chop and de-seed all peppers, put in a medium size pan with water and boil for 15-20 minutes, till peppers are soft.Scoop out peppers (no water) into blender and puree. Add the soup, milk and sour cream, blend well.
Take stack of tortillas, wrap in paper towel and put in microwave for 2 minutes. Repeat till all tortillas are softened. In a 13x9 inch pan, spread some of the green sauce on bottom, add a little of sauce to shredded chicken, start rolling chicken in tortillas, add to pan until full. Spoon remaining green sauce on top and then add shredded cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 15 minutes.
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