Chicken-Tomatillo Enchiladas

This recipe is adapted from one I got from an old friend (and fellow newlywed!), and it is phenomenal! I had almost all of the ingredients on hand, which is always great. Both of our husbands devoured it, and ate it for dinner, lunch, and dinner...it's that good. Even better, it's ridiculously easy to put together, so it's the perfect weeknight dinner and would also be a huge hit for a party. A sure crowd-pleaser, and you can customize it with toppings - we used chopped tomato, cubed avocado, and fresh cilantro because that's what we had on hand, and I served it with black beans seasoned with cayenne and chili pepper. SO good!

Edited to add: I now make this in two square pans, and put one in the freezer. They freeze phenomenally well -- and who doesn't love a home-cooked meal without the work?! Also, I may change the name to Make-Your-Husband-Want-To-Marry-You-All-Over-Again Enchiladas....they're that good!

Makes 4 servings

Ingredients
3 cups chopped cooked chicken
1 cup shredded Monterrey Jack cheese with peppers
1 cup shredded Cheddar cheese (we used Extra-Sharp)
1/2 cup sour cream or plain yogurt
1 (7-ounce) can chopped green chilies, drained
1/3-1/2 cup chopped fresh cilantro
8-10 (8-inch) flour tortillas
Cooking spray
1 cup sour cream or plain yogurt
1 cup tomatillo salsa
Juice of 1/2 a lime
Optional: 1 can of corn, drained, or one can of black beans, drained -- add to filling mixture
Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives

Note: I used a rotisserie chicken from the market and shredded the meat -- one chicken was the perfect amount, and SO easy. If you add corn or beans to the filling, you will get about 10 enchiladas instead of 8, unless you want them really stuffed!

Preparation
Stir together first 5 ingredients. Add corn or black beans, if using.
Spoon chicken mixture evenly down center of each tortilla, and roll up (I used about 1/2 cup of mixture per tortilla).

Arrange seam-side down in a lightly greased 13- x 9-inch baking dish. Coat tortillas with cooking spray.
Bake at 350° for 30 minutes, or until golden brown. While they were baking, I chopped a tomato, cubed an avocado, and mixed together 1 cup sour cream/yogurt, 1 cup salsa, and the lime juice.

Spoon over hot enchiladas. If you want to warm up the sauce a little, you can put them back in under the broiler for about 5 minutes, but watch them carefully so they don't burn.

Sprinkle with desired toppings.

When I mentioned to Husband that I was going to freeze the leftovers, he came up for air long enough to tell me not to, because "I'm going to eat the whole pan...I think I'll take these for lunch tomorrow...these are really good."

Another great thing? I think they're even better the second day!

Enjoy! ~ Newlywed Chefette