Enchiladas Verdes

Okay. I didn't take a fabulous picture, and I didn't even make the pico and all the other trimmings I usually serve with these enchiladas, but I hope you can see past all that and try these out. These are sour cream chicken enchiladas - my own recipe that I have made a million times. They might be a little different than you're used to, but I promise if you like Mexican food, you'll like these. The three most important things about this recipe:

1.The chicken has to be very finely shredded - into oblivion (almost).
2. You must try them with CORN tortillas - enchilada size
3. You MUST serve them with THICK slices of avocado. The cool buttery texture cuts through the creaminess - oh it's sooo good.

Ingredients
3 1/2 cups finely shredded chicken (I mean finely, and I cook mine by poaching with onions and garlic and lots of salt in the water)
3/4 cup sour cream
4 oz. softened cream cheese
1/3 cup shredded jack cheese + another 1 cup to 1 1/2 cups to top enchiladas
1 small yellow onion - pureed ( should be the consistency of applesauce)
Kosher salt
28 oz can green enchilada sauce (or comprable size)
Corn tortillas - enchilada size, about 15

Method
Mix the chicken, sour cream, cream cheese, jack cheese, onion and a big pinch of salt together in a bowl.
Pour a little sauce into the bottom of your pan for the enchiladas to sit in so they don't stick.
Wet each tortilla and microwave 3 or 4 at a time for 30 seconds. It steams them and makes them pliable enough to roll. They will probably crack a little - don't worry about it, they taste the same.
Fill a line down the middle of the tortilla - about 2 heaping tablespoons. Fold one side over and then the other to close, and place with the seam down in the pan.
Fill the rest, and top with sauce and shredded jack cheese.
Bake in a 350 oven for 25 minutes - until its all bubbling and melted.

I like to serve them with fresh Pico de Gallo, and rice and beans. Try them. I'm almost positive you'll like them.