I have tried really complicated recipes for Sour Cream Chicken Enchiladas that were totally not worth the effort. I found this simple one and modified it.
Sour Cream Chicken Enchiladas
4 oz cream cheese softened (I used reduced fat, only because I accidentally bought it.)
1/3-1/2 cup of sour cream (approximating)
1 lb cooked chicken shredded (well seasoned)
1 onion chopped
1 can green chilies
12 flour tortillas
1 can green sauce ( I just saw that the original recipe called for 2. Learn something new every day.)
shredded monterey jack or colby/jack cheese
Saute onions in a bit of oil, when soft, add green chilies and chicken. Add salt and pepper to taste. Mix in cream cheese and sour cream. Roll tortillas with mixture inside and place in a 13 x 9 inch pan. Spoon green sauce on top (now that I think of it, two cans would probably be better) and sprinkle with cheese (be generous.)
Bake @ 350 for 15-20 minutes.
Because these are naturally served best with rice and refried beans, but those are a major pain in the butt to make and the canned beans are gag-o-magic, I usually serve with a large green salad.
Also, I happen to think that this recipe would be really good with Mexican Crema as opposed to cream cheese and sour cream, but it would be a bit less tangy. If you have not tried La Crema, I suggest you do so only if people surrounding you make the appropriate tostatas for it to be applied to. If you have these resources, then you are one lucky son of a gun!