My oldest spent two years as a resident firefighter while he went to college. Firehouses are famous for good food, and he did his fair share of cooking while there. These enchiladas are one of his creations, and they quickly edged out my old standby chicken enchilada recipe. That is probably due, in large part, to the block of cream cheese in the filling.
When I saw this photo, I was embarrassed by how big the sour cream dollop/blob looked, and tried to hide it with a sprig of cilantro in another photo. It ended up looking silly, so I ditched the cilantro and I am going to just proclaim my love of sour cream. I love it people, and I'm not ashamed!
Four chicken breasts, cooked and shredded (I poach mine)
1 pkg chicken taco seasoning
1 8oz pkg cream cheese
chopped black olives
1 28oz can green chile enchilada sauce - must be green sauce!
shredded Mexican blend cheese - I use Costco's blend, but any combo will do
8 large flour tortillas
In a skillet, sprinkle the taco seasoning over the cooked and shredded chicken. Add recommended water and simmer about five minutes or so. Add the cream cheese and stir until melted and blended. We add chopped black olives as well, which I know isn't authentic, but I have a friend from Mexico, and she assures me that pretty much nothing I consider Mexican food is even close to the real stuff anyway.
Pour a layer of enchilada sauce in the bottom of a 9x13 pan. Divide the chicken filling between the 8 tortillas, and sprinkle with cheese. Roll each tortilla, and place seam side down in the pan. Cover with remaining enchilada sauce and top with a ridiculous amount of shredded cheese.
Cook at 350* 35-45 minutes, until bubbly, or until it spills all over your oven, which happens pretty much every single time I make it. Top with an appropriate amount of sour cream, and in the name of all that is not authentically Mexican, enjoy!