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Sour Cream Chicken Enchiladas

 
Obviously, this isn't the actual picture of the finished enchiladas, but for now, this is all I've got.  I was too busy making a bajillion batches of chicken ahead for my Activity Days girls' cooking class, to actually take any pictures of the finished casserole.  I should be making it in the next few days, and will be sure to add some pictures of it. Thanks to my friend, Stephanie, for sharing her delicious recipe with me.  I've made a few minor changes.

Step One--cook chicken in grill pan
  • skinless, boneless chicken breasts to yield 2 cups, cubed
  • Tony Chachere's Creole Seasoning
  • olive oil
Season the chicken breast halves on each side, then drizzle approximately 1 tablespoon olive oil in a hot grill pan on medium high, then heat the oil a bit, then place chicken pieces in pan, and place grill press on top of chicken.  Cook for about 8 to 10 minutes per side.  Be sure to only turn the chicken once, to leave the grill marks in the chicken and to keep the heat in the pan. Resist the temptation!  Some people tend to want to mess with it and turn it over and over. Trust your grill pan. You will not have pink chicken.  Remove from the pan, then prepare filling mixture before cubing the chicken.  (My grill pan and grill press are two of the best tools in my kitchen, which I highly recommend.)

Step Two--prepare filling mixture
  • 1 can (11 ounces) cream of chicken soup
  • 1 can (7 ounces) diced green chilis
  • 1 cup sour cream
  • 3 green onions, diced
  • 1 cup colby/monterey jack blend cheese
Mix all ingredients together in a bowl, then set aside.

Step Three--assembly
  • 10 to 12 corn or small flour tortillas
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (10 ounces) red enchilada sauce
  • 1 additional cup Colby/Monterey Jack blend cheese 
Spray with a non-stick cooking spray, the bottom of a 9" x 13" baking pan, and preheat the oven to 375 degrees.  To fill each tortilla, spoon a few scoops of the filling mixture into the center, then spread the mixture down the middle into a log shape.  Roll up the tortilla and place the seam side down into the pan.  Repeat until the filling is all gone, then carefully pour canned enchilada sauces over top, then sprinkle with the additional cheese.  Bake for 30 minutes, then serve.

Optional serving suggestions include shredded lettuce, salsa, avocado, or pico de gallo.  Here's the beginning of my assembling, with a non-stick spray on the bottom, then start rolling them up before pouring the two types of canned enchilada sauce and cheese.  If you want to make your own sauce, I highly recommend this recipe.  Actually, I prefer her entire recipe over this one! But I tend to use this one a lot because it's so fast and easy and I can do it in my sleep practically.
Baked!
Usually, I cook four pieces of chicken at a time since that is how many I can fit in my grill pan, so I can use two cookied pieces for now and two for later.  Having extra cooked chicken comes in handy when you plan to take a quick meal to someone.  However this recipe has a somewhat runny consistency, and you could easily fill the tortillas with twice as much chicken, if you prefer.
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