Sour Cream Chicken Enchiladas

by Tami Gilliam, Sailing Vessel Heart of Gold

I'm not a measurer when I cook, I just throw in what looks right.  Made these enchiladas last night and they were yummy!  Serves 2, large portions.

Ingredients:

• 1 cooked chicken breast shredded (I used pressure cooker chicken)
• 1/2 large onion
• 3 cloves garlic (we like garlic)
• Cheese, about 1 cup (whatever you have on hand I used up my Colby/Jack & a couple slices of pepper jack)
• 3/4 cup sour cream
• Milk, enough to thin sour cream
• Few shakes of Sazon Completa* (maybe 1/4 tsp.)
• Corn tortillas
• Oil, small amount

Preheat oven to 350.  Sauté onion and garlic in small pan until soft.  Spray/lightly oil bottom of small casserole dish.  Cover bottom of dish with tortillas.  Top tortillas with a layer of chicken, onions & garlic, Sazon Completa and cheese. 

Top with tortillas and add another layer of above ingredients.  Mix sour cream with milk to a just pour able mixture and pour 1/2 of mixture over casserole.  Top with tortillas and cover with remaining sour cream mixture.  Sprinkle a little cheese &  Sazon Completa on top.  Bake in oven until heated through.

*Sazon Completa can be found in most grocery stores in the southern states & Central America.  It is a mixture of oregano, thyme, cumin, salt, pepper, etc.