Sour Cream Chicken Enchiladas

After a lot of trial and error, I have put together my own

sour cream chicken enchilada recipe 

it's pretty simple

Ingredients

1 rotisserie chicken - shredded

1/2 white onion - chopped

1 - 28 oz can - green chili enchilada sauce

1 - 8oz - sour cream

1 - 4oz can - chopped green chilis - drained

1 cup sharp cheddar cheese

1 cup monterrey jack cheese

10 corn tortillas

Directions

 Preheat oven 375 degrees. 

In a bowl, mix together chicken,  4 oz sour cream, 1/4 can enchilada sauce,  1/2 of the onion, 1/2 of the green chilis, 1/4 cup cheddar and 1/4 cup monterrey jack

Warm corn tortillas in the microwave - doing 5 a time - between 2 damp paper towels - about 35 seconds.

Spray a 13X9 pan with cooking spray, and pour a small amount of enchilada sauce on the bottom of the pan.

Put about 1/4 cup of the mixture on the corn tortilla,  sprinkle on some cheese, then rollup and place seam down in the pan.

Whisk the rest of the enchilada sauce with the rest of the sour cream.

Pour on top of the enchiladas

Top with the remaining green chilis and onions

Top with the remaining cheese

I just happened to have some pickled jalapenos, so I threw some on top as well

Bake for 25 minutes - uncovered

Note: I used Hatch Green Chili Enchilada sauce - you can use red or green, I just prefer the green chili sauce with chicken.  Also, use your cheese of preference.  I put more of the cheddar cheese with the filling - then used monterrey jack on top

I used lots of cheese
I do not like enchiladas made with flour tortillas - they come out too soft and gooey.
I use the chicken filling sparingly. You may have some filling left over - you can freeze it for future use - or make another small batch.