I love enchiladas. Might be because I life up in the frigid north where there is no such thing as Mexican food (ok I may be exaggerating a little, but not much).
I love using this recipe and splitting it into two pans, freezing half for later.
2-3 Chicken Breasts
1 tablespoon oil
1 medium onion, chopped
1 can chopped green chiles
1/4 cup chicken broth from chicken just cooked (or to your preference...depending on how saucy you like it)
1/4 cup cream cheese, diced
1 cup sour cream
8-10 flour tortillas (have you tried the uncooked tortillas at Costco? We buy like 5 bags every time we are down in the states. So yummy)
1/2 pound Monterey Jack Cheese, grated
Place chicken breats in saucepan and cover with water. Sprinkle with salt and pepper. Bring to a boil, cover, reduce heat and simmer until chicken is done (about 30 minutes). Shred chicken and save the broth.
Saute the onions and green chiles in the oil until golden brown. Drain off any excess fat. Add broth, cream cheese, and sour cream. Heat through.
Lay out tortillas one at a time. Put in each about 1/3 c. of filling, 2 T. chicken, and a sprinkle of cheese. Roll up. Line up each enchilada in a 13x9 inch casserole pan (or two smaller pans). Spread remaining sauce and cheese over top.
Bake uncovered at 350 for 20 minutes.