Fiesta Chicken enchiladas

Sorry for the lack of posts lately!  We have been enjoying family, going to job interviews and making some grilling career decisions.  My husband and I have finally decided for him to pursue a pediatric rheumatology fellowship instead of taking a general pediatric job.  This has been a really tough decision for us, but I think this decision is the best for our family. We are in the middle of the application process right now and interviews start this fall.  Hopefully after the interviews he will still want to continue on ;)  I do have some great recipe to share....

This is a bdubs original!  I wanted to make enchiladas, but wanted to try something other than these.  My mind got to work and this is what I came up with.  I have found our new favorite enchilada recipe!  I LOVED the flavor of the chicken and combined with the filling...my.oh.my!  The filling was incredibly flavorful, so I kept the sauce on top pretty simple, but made up a yummy fiesta sour cream topping, which made these completely irresistible.  Even my two little munchkins whose favorite phrase has become "I don't like that" even before they've tried it, loved it.  The best part: they are incredibly easy to throw together too.  Hope you enjoy them as much as we do!

Fiesta Chicken Enchiladas
2-4 large boneless skinless chicken breasts
3/4 packet Fiesta Ranch dip (by the Hidden Valley Ranch packets), divided
2-3 tbs butter, melted
1 small can green chilis
1/4 onion, finely chopped
1 garlic clove, minced
1 cup Monterrey Jack Cheese, divided
1/2 cup Sharp Cheddar Cheese
1 can green enchilada sauce
1/3 cup half and half or heavy whipping cream
8-10 tortillas
sour cream (optional)

Chicken
Mix melted butter with 1/2-3/4 fiesta ranch dip packet.  Pour over chicken in crock-pot.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred chicken.  Save the extra butter/fiesta ranch mixture. 

Filling:
In a small pan, saute onion and garlic for 1 minute, until fragrant.  Add green chilies and warm.  Add reserved butter/fiesta ranch mixture you used to cook the chicken in.  It will look a little runny, but turn the stove to medium-high heat and add the shredded chicken.  Add in 1/4 cup of Monterrey Jack Cheese and stir until melted. 

Fill tortillas with filling and top with 1 Tbs Monterrey Jack Cheese, then roll up.  Place enchiladas in a 9X13 baking dish.

Topping:
Mix green enchilada sauce and half and half in same pan used to saute onion to grab the remaining bits of flavor.  Pour over enchiladas.  Sprinkle with Cheddar and rest of the Monterrey Jack Cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and sauce is bubbling.  To get a slightly crisp and browned top, broil for 3-4 more minutes; watch carefully so it doesn't burn. 

Sour cream topping:
1/4-1/2 cup sour cream
1/4 cup fiesta ranch packet
Sprinkle sour cream with fiesta ranch packet.  Keep tasting and adding to get it as strong of a flavor as you like. Refrigerate until ready to serve. Serve on top of enchiladas.