3 chicken breasts
2 cloves garlic minced
1/2 large onion chopped
1 small can of mild (unless you like it spicy) salsa verde (tomatillo salsa), Herdez is a good brand
1 to 1 1/2 cups sour cream (depending on how spicy you like it)
2 pkgs. small flour tortillas (we make them homemade and these are all the yummier...)
Monterey Jack Cheese
Sautee chicken in canola oil and a pat of butter, salt and pepper to taste and cook with minced garlic and chopped onion. When finished cooking, shred or chop chicken (I use "the chopper").
In separate bowl mix together the salsa verde with the sour cream. If you like it a bit spicier, use less sour cream.
Grate the cheese (probably a good 2-3 cups of grated cheese is what I use... I don't measure it usually. I just buy a medium block of it and grate the whole thing.)
In each tortilla put a spoonful of chicken mixture, spoonful of sauce and sprinkling of cheese, roll up and repeat, placing enchiladas close to each other in a 9x13 casserole dish. You can pack them in pretty tight. I actually usuaally end up using one large cass. dish and one smaller square one and freezing half of them for another meal.
Once you have filled and rolled them all, pour the remaining sauce evenly over all enchiladas and sprinkle the tops with remaining cheese. Bake for 30 min. in 350 degree oven.
Sooooo yummy! I serve 'em with black beans! (or chips and guacamole)