At any rate, it has evolved over the years for a couple of reasons. Mainly, I wanted it to be less trouble and more delicious. I think we've achieved both of those goals. 30 Minute Meals my butt.
Like a lot of our recipes, this one is approximate, because we don't really measure. As usual, add or subtract amounts of the ingredients to your taste.
1/2 of a rotisserie chicken, pulled apart
2-3 dollops of sour cream (roughly 2/3 cup)
1 16 oz. jar of green sauce
1 lb of pepper jack cheese
12 corn tortillas
First off, preheat the oven to 350 degrees Fahrenheit. To make the filling, combine the chicken with the sour cream, half of the green sauce, and half of the cheese. With two forks, stir/shred the chicken and make sure it is sufficiently coated with delicious dairy goop.
Coat a 9x13 pan with cooking spray, then start rolling the filling up in the tortillas! It helps to have room temperature tortillas, as cold ones tend to crack. I like to place them with the seam down so they don't unroll.
Lib asked me why I don't just make two rows of six. It was something I just always did, and I had forgotten why until just now. I made these for a potluck one time, where the vertical enchiladas had chicken and the horizontal ones were straight cheese for the vegetarians in the group. Sorry vegans, you get no dairy-free enchiladas from me.
Spread it as evenly as you can. Any piece of tortilla that doesn't get soaked with sauce may end up hard and chewy after it comes out of the oven.
Put it in the oven for twenty minutes, then take it out and serve it. As you can see at the top of this post, we served ours with guacamole, but I wouldn't be against serving with refried beans, more sour cream, bacon, or nothing at all.
Get yourself a copy of the recipe!