Chicken Enchiladas with Green Chilie Cream Sauce

Some friends and I have a blog we swap weekly menus on and kind of keep up with each other. The other day one of them posted her menu and then mentioned she had a 5-lb container of sour cream and was trying to figure out what to do with it. Which made me think of yummy things and went searching allrecipes.com for ideas for her. Plus I needed something to cook for dinner and had sour cream on hand. I found this recipe and it reminded me of one I loved that had cream of mushroom soup and it just doesn't taste the same with homemade. So I decided to try this. After altering it a little for our tastes and what ingredients we had on hand it turned out fantastic and so pretty. Next time I might try 1/2 sour cream and 1/2 cream cheese. We ate them with the Sour Cream Cornbread Muffins.

Chicken Enchiladas
adapted from a Chicken Enchilada recipe on allrecipes.com

12 corn tortillas
vegetable oil for pan-frying
1-lbs ground chicken*
salt & pepper
1/8 tsp cumin
1/4 tsp onion powder
dash garlic powder
1 can sliced mushrooms, drained & minced
10 ounces shredded Cheddar & Monterey Jack** cheese
3/4 cup minced onion
1/4 cup butter
2 cups water, divided***
2 Chicken bouillion cubes***
1/2 cup chopped fresh cilantro or 2-1/2 T dried
3 T cornstarch
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Cheddar and Monterey Jack** cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat about 1 Tbsp oil in a skillet. Brown chicken with salt, pepper, cumin, onion powder, and garlic powder.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. You may need a little more or less tortillas depending on how full you fill the tortillas.
4. Stir chicken, 10 ounces of cheese, and onion together and roll it into the 12 tortillas placing seam side down in a greased baking pan.
5. Melt the butter in a saucepan over medium heat. Add the 1-1/2 C water, bouillion cubes, and dried cilantro, if using. Bring to boil or almost boil. Mix cornstarch and remaing 1/2 C water and slowly pour into broth while stirring with a whisk. Stir until thickened. Stirl in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining cheese and bake for 5 more minutes.

*Or use 3 cooked chicken breasts, shredded. If they aren't cooked yet, boil them in water with the seasonings used with the ground
**Or whatever cheese you had on hand. The original called for just Monterey Jack.
***Or 2 C broth, divided