Chicken Enchiladas

Yesterday was Amelia's daycare day, so I got a much-needed haircut and made chicken enchiladas.

These enchiladas were really good; my only complaint is that they needed more salt. I have no idea how much more to suggest, so I would just salt to taste.

I actually found this recipe on another blog, but it gave credit to the source. I highly recommend these (with more salt, of course):

Sour Cream and Chicken Enchiladas
Recipe by Rebecca Rather

Ingredients:

1 store-bought roasted chicken (3 to 4 pounds)
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
8 ounces button or cremini mushrooms, sliced (optional)
2 cloves garlic, minced
4 cups (32 ounces) sour cream
1⁄2 cup heavy whipping cream
1 (7 ounce) can diced green chiles, undrained
1 (10 ounce) can tomatoes with green chiles
1⁄4 teaspoon kosher salt (My suggestion: Salt to taste)
1⁄4 teaspoon freshly ground pepper
1 cup fresh or frozen corn kernels (about 3 ears), or one 8 oz. can corn kernels
1 cup canola oil
12 corn tortillas
2 1⁄2 cups (10 oz) shredded Monterey Jack cheese

Directions:

Preheat the oven to 350F. Grease a 9X13 inch baking pan with butter or cooking spray.

Remove and discard the skin from the cooked chicken. Pull the meat from the bones, shred it into bite-sized pieces, and set it aside in a large bowl.

In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, and garlic and sauté until the onion is translucent, about 4 minutes. Stir in the sour cream, heavy cream, green chiles, tomatoes, salt, and pepper until smooth. Cook until warmed through, being careful not to let the mixture boil. Reserve 2 cups of the sour cream mixture for pouring over the casserole. Stir the corn and chicken into the remaining sour cream mixture, which will be used to fill the tortillas.

In a large skillet, heat the canola oil over medium-high heat. Using metal tongs, dip each tortilla in the hot oil for a few seconds on each side, until softened. Stack the tortillas on a paper towel. Spoon a generous line of the chicken mixture down the center of each tortilla, roll it up, and place it, seam side down, in the prepared pan. Pour the reserved sour cream mixture evenly over the tortillas and sprinkle with the shredded cheese. Bake uncovered, for 20 to 25 minutes, until the sauce bubbles and the cheese is melted. Serve immediately.

Note: I had TONS of filling left over, so I just poured some extra on top and along the sides (and still had more left over). I think you could really get 20-24 enchiladas out of this recipe.