Chicken Enchiladas II

1 large onion
2 tbs. butter or marg
2 cups full fat sour cream (1 container)
1 4 oz. can diced green chillies (I use Herdez sliced and puree them in my mini chopper)
1 tsp. chilli power
1 tsp. salt (or to taste)
1/4 tsp pepper
8 oz. Monterey Jack cheese, shredded
4 oz. Mozzarella cheese, shredded
3 whole chicken breasts, cooked and diced
10 large flour tortillas

Sauté diced onion in margarine until tender. Stir in sour cream, green chilies, chili powder, salt and pepper nd chicken. Cook over medium heat until warm. Set aside 1/2 cup mont. jack and add remainder to skillet, with mozz. Cook, stirring until cheese is melted. Place 1/2 cup chicken mixture in tortilla and roll up. Place seam side down in greased 13" x 9" dish. Spoon any left over chicken mixture over enchiladas. Top with remaining Monteray Jack. Bake 20 minutes at 350F. Serve with salsa and sour cream, if desired

*Note For a great hot appetizer dip, prepare as directed up to and including adding the cheese. Remove1 cup of filling and mix with 1 beaten egg and then stir back into remaining filling. Pour into a shallow baking dish and top with cheese. Bake for 20 minutes until hot and bubbly and serve with nacho chips for dipping.

FROM CBL

Chicken Enchiladas

INGREDIENTS

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

I used only 3 chicken breasts, but it still worked. For some reason it was a bit runny so I ended up having to throw in a tbsp of cornstarch to thicken it up...it was really yummy.