I am always looking for a good chicken enchilada recipe. I've tried a lot of different recipes. This recipe comes from the Lion House Recipe Book. This recipe is my favorite by far, and my family loved it too. I did modify it a little. For example, I used only 1 cup of onions as opposed to the 2 cups in the recipe.
1 pound chicken breast cut into strips
1 cups chopped white onions
1/4 cup light sour cream
1/4 cup nonfat mayonnaise
1 can (14 ounce) chicken broth
1 1/2 cups shredded reduced fat cheddar cheese
8 flour or corn tortillas (I like flour, the recipe calls for corn, whichever you prefer.)
1 can (8 ounces) enchilada sauce (I used more than 1 can)
Brown chicken in a skillet. When the chicken is golden brown, add onions and cook for 5 to 7 minutes more. Remove from heat and set aside.
In a small saucepan, combine sour cream and mayonnaise. Very gradually add chicken broth to the sour cream mixture, stirring constantly. Do not add broth too fast or mixture will be lumpy. When thoroughly mixed, place saucepan over medium heat. Cook stirring constantly, until mixture starts to boil. Add 1 cup of the shredded cheese and stir over heat until cheese is melted. Set aside.
Spray 9 inch square baking dish with cooking spray. Set aside.
Pour enchilada sauce into a large shallow bowl. Dip 1 tortilla into the sauce, making sure both sides are covered with sauce. Remove tortilla from sauce and fill with sliced chicken and a little cheese. Roll tortilla around filling and place in prepared baking dish. Repeat until all the chicken mixture is used up. Pour sour cream mixture over filled tortillas. Sprinkle top with remaining cheese. Cover and bake at 375 degrees for 20-25 minutes.