16 oz. Sour cream
1/2 pt. whipping cream (I use 20%)
2 Tbsp. Mexican green sauce (I use green Tabasco sauce) *can substitute with jalapeno pepper juice
**2 cans cream of chicken soup
**So, I am interrupting this list of ingredients, as I did with the beef enchiladas, to explain what I do when a recipe calls for cream soups or if I want to make a cheese sauce. I found this recipe years ago when my hubby and I were first married. Now, this enchilada recipe calls for cream of chicken soup. I place two bullion cubes in a small bowl and add approximately one cup of boiling hot water to them, stir them until they dissolve, and stir that broth in to the sauce mixture.
10-12 corn or flour tortillas (I have only used flour tortillas in this recipe)
4 Chicken breasts
grated cheddar cheese (we most often use Gouda)
Boil chicken; debone (if necessary) and set aside. Mix sour cream, whipping cream, Mexican green sauce, and cream of chicken soup together in pan. Do not boil, just warm and turn off fire when heated. Pour a small amount of sauce into the bottom of a 9x13" casserole baking dish. Fill each tortilla with a small amount of chicken and grated cheese then roll up and place them seam down into the baking dish. Pour the remaining sauce over the rolled tortillas covering them entirely and top with grated cheese. Bake at 350 degrees Fahrenheit (180 Celsius) for approximately 30 minutes or until sauce is bubbling and cheese has melted evenly.