I compiled this recipe from several other recipes and a lot of my own crazy spicing and ideas. Our enchiladas ended up with ground beef in them too because our rather large dog put her paws on the counter and took a few big chomps off the pile of chicken meat! So left with not so much chicken, my husband suggested adding hamburger meat to the mix. It worked out great!
1Boil chicken meat, save all broth. While the chicken cools, fry up the ground beef, if you want to add this to the enchiladas. Drain grease and set aside. After the chicken cools, pull chicken meat from bones, cut into small pieces. Mix the two meats and 1/2 the package of cheese together in a bowl and spice with anything you want. I recommend pepper, onion powder, and cumin. I avoid the salt since chickens are usually injected with extra broth when processed and that already contains a lot of salt. You can also saute vegetables and add them to the meat mix. Remember this mix is going INSIDE the corn tortillas and is the stuffing of your enchiladas.
2Start the sour cream enchilada sauce after all meat is ready and cooled.
Step one: On low heat melt butter in saucepan. Add water, flour, and chicken broth. Stir with whisk till the mix starts to bubble.
Step Two: Add in all spices. Have fun with the spices and mix them up as you like. Stir, stir, stir.
Step Three: Add in sour cream the last after the sauce has been cooking for about 10 minutes. Stir more. Let this thicken on a very low heat, stirring as needed.
If the sauce is too runny add more flour. If it's too thick add more chicken broth or water.
3Once your meat mixture is ready and the sauce cooking, take corn tortillas and dip them in the still warm chicken broth, one at a time. Lay the tortilla out and add enough meat to fill the middle part of the tortilla, then roll the tortilla up and place in baking dish. Do not put enchiladas on top of each other, just a single layer per dish. You will probably have meat mixture left over. I freeze this use another day for tacos.
Layer the cream sauce over the enchiladas, try to cover each completely so the edges don't get hard when cooking. Top with remaining cheese.
4Cook in the oven for about 10-14 minutes on 400F. The sauce will thicken in the oven. You can also cook these in the microwave! It works well on high for about 7-8 minutes.