A delicious recipe inspired by and cooked by

Original Recipe and Picture here

You will need

9x13 dishpan *typically a 2 qt pan will do*
3 large chicken breasts
18 oz of sour cream
3 fresh jalapenos, seeds removed
1/4 C cilantro
1/2 C diced red onion
1/2 C chopped green onion
1/2 TSP black pepper
1/2 TSP garlic salt
1/2 C butter/margarine
1/2 C flour
1/2 C milk
2-3 C shredded cheese
10 tortillas

Directions:
Boil chicken in a pot for 30 minutes. Let cool for 10-15 *in cool water* and shred the chicken into fine pieces

Add 1/2 your jalapenos, red and green onion and cilantro to the chicken, tossing thoroughly.

Next up comes the sauce:
Melt your butter, stirring in the flour until it becomes a sticky mixture. Slowly add milk and keep stirring!

Add 3/4 of the sour cream to your sauce along with the remainder of your jalapenos, green and red onion, cilantro and if you want, toss in some salsa for a extra kick :)

preheat your oven to 350 and cake the dishpan with cooking spray. Now we get ready to roll! i made 5 large enchiladas but if you want smaller portions, go for it!

sprinkle a fine line of cheese and the chicken inside a tortilla, and roll tightly. Line the dishpan with your tortillas "seam down." fill the dishpan until it's full ^_^

Now we dish out our sauce atop the enchiladas, spread it evenly! too much sauce can make your enchilada's soggy...which may work if that's your taste :)

Sprinkle some cheese, jalapenos, red and green onions atop your sauce and toss it *gently* in the oven for 30-40 minutes until the cheese turns a golden brown and crispy

let cool for 10 minutes, serve with sour cream and salsa

Allergy warning –recipe contains dairy products