I started with this recipe from Allrecipes, but it doesn't end up being exactly like that in my kitchen, so here's what I do.
The basic filling:
- 2 cups cubed, cooked chicken meat
- 1/4 cup chopped onion
- 1 cup shredded Cheddar cheese
- 3/4 cup sour cream
If you want them to be gluten free, use corn tortillas. I think the white corn ones taste better. If not, feel free to use flour if you like those best, although I'm told that enchilada purists demand corn, because it's a burrito if you use flour? I'm unclear on that. Anyway, get some tortillas and wrap those puppies up. The recipe calls for 8, but I almost always get at least 10 out of one batch of filling.
- 3 cups shredded cheese
- 1/4 cup sour cream
Pour that over, and then add fun toppings. Tomatoes and sliced black olives are my favorite, but you can get creative and put whatever. Jalapenos, for those of you with spicier, non-wurss palates than mine? Sky's the limit there.
Bake for about 20 minutes at 350 and devour.
These are good to make ahead and refrigerate or freeze for later too.