Mmmm...Chicken Enchiladas

This is one of J's faves. He prefers corn tortillas, which pretty much goes without saying, but the flour ones are easier to handle...Whichever you choose, throwing them in the oven while it preheats will help soften them; just don't forget to take them out, otherwise they'll turn crispy. This is the voice of experience talking!

Cody's Chicken Enchiladas

Ingredients:
3-4 boneless, skinless chicken breasts, or 1 rotisserie chicken, shredded
1 small onion, diced
1/2 tbsp unsalted butter
1 cup salsa verde or green chile salsa (any brand you prefer)
4 or 7 oz can diced green chiles (or jalapenos if you're feeling sassy!)
1 pkg low-sodium taco seasoning
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
3 cloves garlic,smashed & peeled (more if you want)
1 tsp kosher salt
4 oz can chopped or sliced black olives (optional)
finely grated cheddar cheese (as much as you want, keeping in mind it will soak up moisture, so you may need to add more liquid to your mix)
large handful cilantro, roughly chopped
package of flour or yellow corn tortillas
heavy cream (a good amount)
Kosher salt
Monterey Jack cheese, grated

First thing, wrap tortillas in foil and put in oven. Begin preheating oven to 350.
If using chicken breasts, cube and brown in a skillet. Put in large bowl. Otherwise, just shred the rotisserie chicken & put in bowl. Melt butter in skillet, add onions and saute briefly. Add to bowl. Add ingredients through oregano. Put garlic on cutting board, sprinkle with kosher salt and mash with a fork to make a paste, add to chicken mixture. Add olives, cheddar and cilantro, and season with fresh ground pepper. Stir well to combine.
Pour enough heavy cream in a shallow bowl to dip tortillas. Add some salt to the heavy cream to season, stir to combine. One at a time, dip a tortilla in cream, fill with chicken mix, roll and place in 9x13 casserole dish. Pour any remaining cream over top of enchiladas, adding more to make desired amount of sauce. Sprinkle with a generous amount of Monterey Jack, bake 30-45 minutes until hot and bubbly. Remove from oven, let rest five minutes before serving. Garnish with Cilantro Cranberry Sauce if desired.

Cilantro Cranberry Sauce

1 can whole fruit cranberry sauce (I like Ocean Spray brand)
1/2 tsp ancho chile powder
large handful cilantro, roughly chopped
juice of 1/2 lime

Stir to combine.
This will have some heat to it. If you can't handle it, adjust the chile powder. Momma likes the heat, so this works for me!