can i make a decent enchilada with these? i have the the following ingredients:?

cook the chicken and cut it up....then roll the chicken some chopped green onion and chiles and half of the cheese (shredded) into the tortillas..put into a baking dish and spread half 3/4 of salsa and the remaining cheese on top ..bake at 350 until bubbly and cheese melted...top with sour cream and the rest of the salsa..yummy

Sour cream may suit Southwestern enchiladas fine, but for Mexican you definitely need the regular kind.Just cook the chicken with the onion (jalapeno optional) and shred it after it gets cool, put some of the mixture into a tortilla and roll it up, you might also find it helpful to slightly cook the tortilla in oil before you use it because they tend to break apart if you omit this step. Once you roll them up place them in a baking dish cover with plenty of salsa, and top with cheese, Southwestern Enchiladas may use Monterey Jack Mexican enchiladas use a totally different kind of cheese, try oaxaca, manchego, chihuahua or asadero. Mind you, the tortillas must be corn tortillas not flour. In Mexico no one would dream of using flour for enchiladas.

Good Luck

Depends. Do you have any taco seasoning or chili pwd? If so, cook the chicken w/ the seasoning, either per instructions for the taco seasoning, or just add the chili pwd to taste. Then take a fork and knife and shred the chicken. Take the tortillas, wrap the chicken, cheese, onion and chiles in them. Put them in a baking pan. I suggest putting down tinfoil first, 'cause it can get messy. Then put some salsa and cheese, maybe even some onion and chiles on top of the wrapped tortillas. Put them in the oven. I'm not sure how long to cook them or at what temp. Probably just until the cheese is melted since your chicken is already cooked. Then take them out and put sour cream on top of them and serve.

Yes! You ought to be able to wing it, using a good recipe as a suggestion!

Sour Cream Chicken Enchiladas

Filling:

4 chicken breasts

1 onion, chopped

1 T. margarine

1 (4 oz.) can chopped green chiles

1 - 1/4 C. shredded cheddar cheese

2 (4 oz.) cans sliced mushrooms, drained

1/2 t garlic powder

1/2 t chili powder

1 cup sour cream (can use low fat)

8 large flour tortillas

Sauce:

1/4 c flour

1/4 c melted butter

1 -1/2 c shredded monteray jack cheese

1 -1/2 c sour cream

chili powder to taste

Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)

Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.

Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.

Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.

If the chicken is already cooked [and it should be before you assemble the enchiladas] I would shred the chicken and mix it with some of the salsa, chopped jalapeno, and some of the green onion. Roll it up and pour the rest of the salsa over the top, sprinkle with cheese and bake until hot and bubbly. Garnish with sour cream and the rest of the green onions and enjoy!

Be sure to fry the tortillas in some hot oil in a skillet for just a few seconds on each side , then put on paper towels to absorb the excess greese. This will keep the tortillas from getting mushy when baked.