Picky Eater Enchiladas

I like the more creamy chicken enchiladas which causes a slight problem considering Mr. Medic HATES sour cream, cream cheese, and anything else of the sort.  I have been wanting to make some for a week or so, and being pregnant you just can't let go of a craving sometimes.  I was torn though.  I wanted to make creamy ones, but I knew Mr. Medic would be choking them down with a faked grin on his face.  He even told me to just make the ones I wanted, but I couldn't be that "selfish!"  How could I find a happy medium?  How could I make something that we would both like, without making two completely different dishes?

I got some suggestions via Facebook friends and browsed through tons of recipes before I decided on my approach.  I was going to take things I liked from one site, incorporate the recipe I normally use (for the creaminess), then do my own thing from there.  

I liked the process that "The Sweet Pea Chef" used here best.  I didn't do everything exactly the same, didn't need as much (we aren't good about eating leftovers, but I usually take a serving over to the mum) and I didn't have all the recommended ingredients. So my directions are below.  

This made 6 enchiladas 

Cooking the chicken

In medium saucepan combine:

1 small can of Green Enchilada Sauce (I don't like red sauce)

1 tsp minced garlic

1 small can diced green chilies 

Pepper (I did add salt too, but after eating the enchiladas, I think the chilies probably had enough)

Bring to a boil and add chicken (I used one HUGE breast)

Continue to boil for 2-3 minutes turning the chicken over once before reducing heat to low and simmering for 15-20 minutes or until chicken is cooked through.

Remove chicken from sauce and allow to rest for a few minutes.  

Enchilada Filling

While you let the chicken rest, put half the sauce you used to cook the chicken with in a large bowl.

Shred chicken and add to large bowl of half the sauce

Add:

1/4 C Sour Cream   (just enough to fill my creamy craving, and not enough for Mr Medic to gag!)

1/2 C Shredded Cheese   (I had cheddar on hand) or more to your liking

1/2 C Brown Rice   (I had some leftover from stir fry and wanted to use it up. It added a little more filling. You can omit this and it will be just as good)

For a little heat, add Cumin and Chili Powder to taste 

Assembly

Spoon filling into flour tortillas  (I had enough filling for 6 enchiladas PERFECT for us!)

Use remaining sauce from cooking chicken and spread over top of enchiladas

Top with shredded cheese 

Bake

Cover enchiladas with tin foil and bake for 20 minutes at 400 degrees.  Remove foil and bake an additional 15-20 minutes until cheese is melted and bubbly.  

After inquiring many times to make sure he was being honest, Mr. Medic said they were really good and would eat them again.  I really liked them too, so it looks like I found a way to please two picky eaters.  

*I will be adding pictures later!