MY Sour Cream Enchiladas

I know everyone and their mother has a sour cream enchiladas recipe but I want to post mine anyway. This is my husbands favorite dish that I make. I do, however, need to give a shout out to the Mama G for the basis of this recipe. Love you Mama G! Enjoy!

*There are a LOT of variations on this recipe. It is very easy to customize, so other than the sour cream and the cream of chicken soup, you can make this however your little heart desires!

Ingredients

*2 Chicken breasts (bonless, skinless, etc.) cooked and cubed. (I just boil them and then cut 'em up.
*1 can reduced sodium condensed cream of chicken soup (that's a mouthful!)

*3/4 to 1 cup of sour cream - I just eyeball it.

1 1/2 cup shredded cheese - generally I use a mexican 4 cheese mix but cheddar works fine and if you have picky eaters like my dad who won't eat melted yellow cheese...*sigh*... then Monterrey Jack cheese works great and tastes wonderful. Like I said, this recipe is very flexible and forgiving so go with your gut and do what you like!

1 small to med. onion finely diced

6-8 tortillas - depending on how full you fill them and whether you want to use two baking dishes

1 can red enchilada sauce (optional) I like to add about 1/3 cup to the sour cream and chicken soup and then drizzle a little on top of the rolled tortillas.

salt/ pepper to taste

1 teaspoon minced garlic

Optional spices to taste - red pepper, chili powder, oregano, cumin. I sprinkle a little or a lot of these into the sauce mixture. (Cliff and I like things to have a little kick)

Whew! Ok I think I covered the basics. I used to put corn and beans in them too but now I just serve those on the side. Like I said, make this your own!

Instructions

1. Preheat the oven to 350°F. Grease a 9x13" baking dish (I like to use a glass baking dish.) I usually have enough chicken and sauce left over to make two more enchiladas so I usually end up using a smaller baking dish as well to cook the last two or three.

2. Stir soup and sour cream in a large bowl a long with onions, garlic, enchilada sauce and any additional spices you choose.

3. take a few large spoonfuls of sauce and spread around the bottom of the baking dish. Start making your enchiladas by spreading one out in the dish and taking a generous spoonful of sauce and spreading it in the tortilla. Add a small handful of chicken and then sprinkle some cheese. I sometimes drizzle a little extra red enchilada sauce inside too. Roll up the tortilla with the seam down. Repeat until the one or two baking dishes are full.

4. Take remaining sauce (sour cream/soup) and spread it all over the rolled tortillas. Then Drizzle any additional red enchilada sauce and lastly sprinkle with remaining cheese!

5. Cover with aluminum foil and bake for about 30 minutes. After 30 min. remove the foil and back an additional 5-7 minutes or until edges of tortillas are just slightly browned. YUM!

* Yet another variation that I sometimes like is green enchilada sauce or salsa verde instead of red enchilada sauce. This is really good too. Just something different.

Also, if I have a lot of extra red enchilada sauce left over I like to use it to cook rice. I will add it to the water I am cooking my rice in along with some spices and make spanish rice!

I hope this made sense. I don't usually use exact measurements when I cook unless I am trying something for the first time or I'm baking.....