Sour Cream Chicken Enchiladas

By: Chef Cathy Zeis
www.chefcathyzeis.com

2 boneless, skinless, chicken breast
1 package white corn tortillas
1-10.5 oz. can cream of mushroom soup
1-10.5 oz. cream of chicken soup
8 oz. sour cream
8 oz. Chef Cathy's Green Blast Salsa
1/4 cup jalapeno juice
1 TBS. Tabasco
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 cup Mexican Cheese, shredded
1/2 cup Mozzarella cheese, shredded
4 cups water

In a large pan over high heat, boil chicken in water about 30 minutes or until chicken floats to the top. Set aside. In a large bowl, mix soups with Chef Cathy's Green Blast Salsa, and all other ingredients except cheese and tortillas. Pull cooked chicken with your hands and fold chicken into the mushroom-sour cream sauce. Spray a 9 X 13" pan with cooking spray and layer the bottom of the pan with white corn tortillas. Spread the chicken-sour cream mixture over the tortillas. Top with cheese and bake, uncovered, at 350 for 40 minutes or until golden brown. Serve warm with chips.