Sour Cream Chicken Enchiladas Recipe

2 boneless chicken breast halves (about 14 ounces)
2 tablespoons olive oil
1 tablespoon butter
1 medium white onion, finely chopped
2 to 3 medium jalapeno chiles, seeded and finely chopped
3 medium garlic cloves, minced
One 4-ounce can chopped mild green chiles
1 bunch cilantro leaves, chopped
Three 10-ounce cans cream of chicken soup
One 16-ounce container sour cream
Salt and black pepper
Ten 7-inch flour tortillas
2 cups shredded Cheddar
Green or red bell pepper strips, optional
Additional cilantro or sliced olives, optional
Chopped tomatoes or pimientos, optional

1. Preheat the oven to 350 degrees F. Grease a 13 x 9-inch glass baking pan.
2. Bring 4 cups water to a boil in a deep skillet. Add the chicken, return to a boil, reduce the heat, and simmer, covered, until no longer pink in the center, 10 to 15 minutes. Remove the chicken to a cutting board; cool slightly. Shred using two forks.
3. Return the skillet to medium heat. Add the olive oil, butter, onion, jalapenos, garlic, chiles, cilantro, soup, and sour cream. Cook 10 minutes, or until thoroughly heated. Remove from the heat and season with salt and pepper.
4. Arrange the tortillas on a work surface. Spoon about ¼ cup of the sauce onto each tortilla, roll up, and place seam side down crosswise in the prepared pan. Pour the remaining sauce evenly over the top and sprinkle evenly with the Cheddar.
5. Bake 30 to 35 minutes, until the cheese has melted and the sauce is bubbly around the outer edges. Let stand 10 minutes. Garnish with green or red pepper strips, cilantro, olives, tomatoes, and pimientos, if desired.

Serves 6 to 8.

Tips From Our Test Kitchen: Substitute 3 cups frozen, precooked chicken strips in place of the chicken breasts for an even quicker dish. Thaw before using.