Enchilada'S With Fiesta Cream Sauce - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts
2/3 cup water
1 large yellow onion, coarsely chopped
2 (1 ounce) packets fiesta hidden valley ranch dressing mix
2 (1/4 ounce) packets Sazon Goya seasoning, with coriander and annatto
1 (26 ounce) can Campbell's Cream of Mushroom Soup
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
16 ounces sour cream
1 (15 1/4 ounce) salsa verde
8 ounces monterey jack cheese
24 count mission corn tortillas (extra thin)
16 ounces shredded monterey jack and cheddar cheese blend

Preparation

Rinse and clean chicken breast and place in crockpot.
Add 1 pkt of fiesta ranch seasoning on top of chicken.
Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
Add coarsely chopped onion on top of chicken and turn crock on low.
After chicken is tender and reserve 2/3 cup broth for sauce.
Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
Add 1 jar verde salsa to chicken and stir.
Cut Monterey jack cheese into large chunks and place in chicken then stir.
Turn on crock to high and cover for about 20 minutes.
To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.