Green Chili Chicken Enchiladas in Sour Cream

I cook this recipe in a small 8 x 8 Pyrex dish. Makes 6 enchiladas or 3 servings. I make a double batch of green chili sauce and freeze half.

• Ready In: 1 hr
• Serves: 3
• Yields: 6 enchiladas

Ingredients

• SAUCE

•  serrano pepper, seeded and diced fine
• 1⁄2  white onion, chopped
• 14  ounces  las palmas  green enchilada sauce
•  cilantro, fresh, finely chopped fine
• 1  teaspoon cumin
•  salt & pepper

• FILLING

• 1⁄2 lb chicken breast, shredded
• 6  ounces sour cream
• 2  ounces green chilies, diced
• 3  ounces cheddar cheese, grated, for filling
• 3  ounces cheddar cheese, grated, for topping
•  salt & pepper
• 6  small corn tortillas
• 3  tablespoons  cooking oil

Directions

1. In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
2. In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
3. In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
4. Prepare a baking dish; spray with non-stick spray.
5. Add 1/2 of the sauce mixture to the bottom.
6. In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
7. Continue to fry the remaining tortillas, adding oil to the skillet as needed.
8. Spoon chicken mixture into tortillas and add cheese.
9. Fold like a burrito and add to baking dish. Repeat.
10. Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
11. Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.