Chicken Enchiladas

chicken enchiladas

I am not as big on hot, spicy food as much as Tommy and the kids are. These are about as spicy as I can stand and are so good.

3 cups cooked, shredded chicken

1/2 stick butter

1 large onion, chopped

8 ounces bella or button mushrooms, sliced

2 cloves garlic, minced

4 cups of sour cream

1/2 cup heavy whipping cream

1 7 oz. can of diced green chiles, undrained

1 10 oz. can of tomatoes with green chiles

1/4 tsp. salt

1/4 tsp. pepper

1 cup fresh corn kernels cut off the cob

1 cup oil

12 corn tortillas

2 1/2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees.  Spray a 9 x 13 inch casserole dish with cooking spray.  In a large skillet, melt the butter and cook onion, mushrooms and garlic until the onion is translucent.  Stir in the sour cream, heavy cream, chiles, tomatoes, salt and pepper.  Stir until smooth and heated through.  Do not allow it to boil.  Reserve 2 cups of the sauce to pour over the enchiladas.  Stir the corn and chicken into the rest of the sauce and toss to coat with sauce.  In a large skillet, heat oil over med high heat.  Using metal tongs, dip the tortillas into the oil for a few seconds on each side until softened.  Drain on a paper towel and continue until all tortillas are done.  Spoon a generous amount of the chicken mixture down the center of each tortilla and roll.  Place in the pan, seam side down and continue until all enchiladas are rolled and in the pan. Pour the reserved sauce over the enchiladas and sprinkle with the cheese.  Bake, uncovered for about 25 minutes.  Serve immediately with additional sour cream.

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