Imposter Enchiladas

​Impostor Enchiladas
Looks like it, smells like it, but doesn't taste quite like it.

4 boneless, skinless chicken breasts

Boil the chicken breasts in 4-6 cups of water until completely cooked. Save the water/broth. Take chicken out and chop into 1/4 inch pieces and set aside.

1 small onion finely chopped

3-6 T. pickles jalapenos finely chopped (or green chilies to taste)

1 1/2 t. salt

1/2 t. garlic powder

1 t. celery salt

1/4 t. ground back pepper

Use the water/broth you held back (4-6 cups) to start your sauce. Added the onion, peppers, and spices and bring to a simmer over medium high heat. Slowly add 1/2-1 cup thickener (wheat flour, cornstarch, rice flour) and stir slowly until thickened (5 minutes). Take off heat.

16 oz. sour cream

Shredded Cheddar cheese

Tortillas

Lightly grease a 9 x13" inch casserole pan (can use Pam). Ladle sauce into the pan until the bottom is covered (1/4 inch?). Take a tortilla, fold it in half, and then tear along the fold line. Spread sour cream over the tortilla (it doesn't have to cover the entire thing. Add a pinch of chicken (1 tablespoon) and a pinch of shredded cheese on top of the sour cream at one end of the tortilla. Roll the tortilla and place in pan on top of sauce. Repeat until the pan is full. Cover the top with sauce (1/4 - 1/2 inch). Sprinkle cheese on top. Bake at 350* for 30-40 minutes until cheese is melted completely. Serve.

I came up with this recipe one night when I didn't feel like eating any of our "normal" family dishes. My sister helped me come up with a name for it and the rest, as they say, is history.