Asheville Lisa: Chicken Enchiladas Blancas

Ingredients:

2 tbsp canola oil, plus a little to grease your baking dish
2 onions
2-3 chicken breasts, cooked and shredded
2 8oz blocks of cheddar cheese (or substitute monterey jack or pepper jack for one of the blocks!)

2 7oz cans green chilis

1 cup sour cream

1 10oz can of green chili enchilada sauce

6 large flour tortillas
Spices: salt, black pepper, garlic powder, chili powder, cayenne pepper, optional- parsley

Directions:

Preheat your oven to 350 degrees.

Heat the canola oil in a pan on medium heat and add your sliced onion.

Cook the onions until they're turning translucent with brown edges. Add a good shake of salt, black pepper, and garlic powder.

Add your shredded chicken to the pan. I already had shredded chicken in my freezer, but I'm guessing the amount I used was about the same as 2 chicken breasts. If you like a lot of meat in your enchiladas, you could go with 3 chicken breasts.

While your shredded chicken is warming up in the pan, grate all of your cheese. I happened to have one block of sharp white cheddar and a block of milder orange cheddar, so that's what I used. But, monterey jack or pepper jack with cheddar would be delicious too!

Then, in a mixing bowl, combine about half of your cheese blend, 1 can of green chilis, and a good amount of chili powder. I rarely measure my spices, but I probably used about 2 teaspoons.

Mix that together, add your chicken and onions, and mix again!

Now add about 1/2 cup of sour cream and stir that in. This will be the filling for your enchiladas.

Fill your tortillas with the chicken/cheese mixture, roll them up, and put them in a greased baking dish (I just used a little more canola oil to grease mine) with the seam facing the bottom of the pan. Having the seam face down helps them to not flop open.

In a new mixing bowl (or just use your first one again so you won't have so many dishes to wash!) combine the other half of your cheese blend, the can of green chili enchilada sauce, the other can of green chilis, 1/2 cup of sour cream, and a little sprinkle of cayenne pepper. Don't go overboard on the cayenne pepper unless you really like a lot of heat! If you had any of the chicken mixture left after filling your tortillas, you can also add that to your bowl. This is going to be the creamy sauce for your enchiladas.

Pour the sauce all over your enchiladas, using a spoon or spatula to spread it out evenly across the surface. Put it in the oven and bake it at 350 for 30 minutes.