6 Chicken Breasts (cooked and cubed)
6 cups of Chicken Stock (reserved from cooking chicken)
1/2 cup diced onion
1 clove garlic (diced)
1 tablespoon butter
1 tablespoon extra virgin olive oil
4 cans of Cream of Chicken Soup
1 (16 oz) Sour cream
1 (12oz) can Evaporated Milk
1 1/2 cup grated cheese
1 small can diced green chillies
12 medium four tortillas
Place chicken breasts in a large pot, add salt, pepper & seasonings as if your going to make chicken soup, then boil. While boiling, place butter and olive oil to a small pan and warm, chop onion, garlic add to melted butter and olive oil. Sauté until flavors are mixed well and onion has become soft but not brown. Set onion mixture aside, drain cooked chicken reserving 6 cups of stock. Cool Chicken and then cut into cubes.
In a large bowl, combine 4 cans Cream of Chicken soup, the sour cream, milk, onion mixture, half of the cheese and the green chillies. Mix well, this mixture will be thick. Add chicken stock, 1 cup at a time) until mixture is of sauce consistency. Add chicken and stir.
Grease or Spray a large 9'x13 baking dish, coat well. Pour 2 cups of chicken mixture into the bottom of the baking dish. Now take 2 flour tortillas and place flat on top of chicken mixture. Cover with 2 more cups of chicken mixture. Next take remaining tortillas and fill each center with 1/4 cup of chicken mixture and roll each tortilla, enchiladas style as you go, placing each filled tortilla side by side until all ten are fill. Pour and Spread remaining chicken mixture over the tortillas until completely covered. Top with remaining cheese and some parsley.
Cover and bake on 350* for about 1 hour or until center is hot