1) Put chicken, taco seasoning and water in crock pot. Cook on high for 3 hours. To cook quicker or if you don't have a crock pot, boil in large pot until you can easily shred the chicken. Once chicken is done preheat oven to 400°f

2) strain and shred chicken breasts. Put in large bowl and set aside.

3) put about a quarter of an inch of oil in frying pan large enough to fit tortillas in. Heat oil to med-high and fry each tortilla individually on both sides until slightly brown and crispy. Add more oil and let it get to temperature to maintain quarter inch in pan. Pat excess oil off tortillas with paper towel, stack on a plate and set aside.

4) in large bowl, whisk together sour cream, cream cheese and green chili enchilada sauce.

5) stir in 1 cup of mixed sauce with the shredded chicken and 1 cup of cheese.

6) grease 9*11 baking pan with veg oil or non stick spray.

7) grab a tortilla and spoon in about 2 tbsp of the chicken mix. Roll tortilla and place in baking dish. Repeat with the remaining 9 tortillas.

8) pour remaining enchilada sauce mix evenly over the tortillas.

9) sprinkle remaining cheese evenly over the enchiladas.

10) bake at 400°f for 15 minutes. Then broil on high until cheese starts to brown.

11) I like to serve these enchiladas with Spanish rice and refried beans.