We had some cooked chicken left over from a rotisserie chicken from the store, so I found this recipe for enchiladas. The only other enchiladas I've made had a red sauce, and this one was a cream sauce. I thought the filling was rather pretty, with the green and red together. Sort of festive.
The sauce has chicken broth, sour cream, cumin, chili powder and a roux to thicken it all. And it's a very messy recipe, and definitely a group project. One to portion the filling, one to dip the tortillas and ideally one to spread the filling and roll the tortilla. We were only two people so we made due. And got very messy in the process!
The recipe said to put the cheese on the top at the start and bake for 25 minutes, but I saved it for the last 10 minutes and I think it was better because it didn't get too dried out and crispy. These turned out to be not spicy but really flavorful and so delicious! We made Mexican rice to accompany it, and even though it turned out to be a really late dinner, it was well worth the wait!