I chose to use chicken thighs rather than the traditional chicken breasts, because I liked the richer flavor of the dark meat. However, with the richness of the sauce, you may prefer all white meat. Do whatever you want; I trust you.
You can serve with guacamole and other south-of-the-border (referring to Canada's border) fixins'.
Creamy Chicken Enchiladas
- about 2 pounds chicken thighs, skin and bones still on (they cook better, I promise)
- a few tablespoons olive oil
- 1 large, sweet onion, finely chopped
- 1 small can diced green chilies
- 2 cans cream of chicken soup
- 1 soup-can of milk
- 2 large dollops sour cream
- several sprigs fresh cilantro, finely chopped
- 10-13 medium tortillas
- A generous amount of shredded cheese
- salt and pepper, to taste
Brown the chicken on both sides in a flat-bottomed saute pan in the olive oil over medium-high heat (a few minutes each side). Transfer the chicken to a 9 by 13 inch pan, and bake in the oven for about 30 minutes, until golden and juices run clear. Set aside.
While the chicken is in the oven, return the saute pan to the stove, and add the onions and green chilies. Saute until soft. When the chicken is done cooking, remove the flesh from the bone, and shred it into the onion and chilies in the pan. Season with salt and pepper
In a seperate mixing bowl, combine the soup, milk, sour cream, and cilantro. Whisk until smooth. Add about 1/3 of the mixture to the onions and chicken in the saute pan, and stir to coat.
Reusing the same 9 by 13 inch pan you used for the chicken, coat the bottom of the pan with some of the soup mixture. Scoop a few spoonfuls of the chicken and onions mixture into a tortilla, wrap, and place in the pan. Repeat until the pan is full (probably about 10-12 will fit). Pour the rest of the soup mixture over the top, and top generously with the cheese.
Return the pan to the oven, and bake for 30-40 minutes until bubbly and golden brown on top.