Spicy/creamy chicken enchiladas

Chicken second courses Mexican cuisine

I adapted this from a friends' recipe that I used to eat (and love) growing up. No idea if it's authentic but it's delicious. It's really easy to adapt to a large group of people, and makes great leftovers. The measurements here vary depending on the size of your pan, or pans. I've given amounts for a very large serving (10-12 people) but it's really easy to divide it down if you're using a smaller pan. I do it by feel. Add ingredients like cheese, sour cream, cilantro, etc. based on your taste or preferences. <br /> <br />I've also given the recipe for my sister's homemade tortillas. Again, we kind of made this up so please don't expect authenticity. Generally she makes the dough and rolls it out while I cook - I recommend this division of labor. It's fine to buy ready made, though; just make sure that they're soft.