Sour Cream and Chicken Enchiladas

I found this recipe in a new favorite cook book of mine called "The Pastry Queen Christmas" by Rebecca Rather and loved it.

Yield 6-8 (although honestly is serves double that)

1 4-pound store bought chicken
4T Unsalted Butter
1 Lg. Yellow Onion (chopped)
8 oz. Sliced mushrooms (optional)
2 cloves garlic (minced)
4C Sour Cream (can use non fat or reduced fat versions)
1/2 C Heavy Whipping Cream (optional)
7 oz can Diced Green Chiles, undrained
10 oz can Tomatoes with green Chiles
1/4t Kosher salt
1/4t Ground Pepper
1C Frozen Corn
1C Canola Oil
12 Corn Tortillas
2 1/2C Monterey Jack Cheese (shredded)

Preheat oven to 350F. Grease a 9X13 baking dish with cooking spray.
Remove and discard the skin from the cooked chicken. Pull the meat from the bones and shred it by hand into bite sized pieces; set aside.
In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, and garlic and saute until the onion is translucent, about 4 minutes. Stir in the sour cream, heavy cream, green chile's, tomatoes, salt, and pepper until smooth. Cook until warmed through, being careful not to let the mixture boil. Reserve 2C of the sour cream mixture for pouring over the casserole. Stir the corn and chicken into the remaining sour cream mixture, which will be used to fill the tortillas.

In a large skillet, heat the canola oil over medium-high heat. Using metal tongs, dip each tortilla in the hot oil for a few seconds on each side, until softened. Stack the tortillas on a paper towel. Spoon a generous line of the chicken mixture down the center of each tortilla, roll it up, and place it, seam side down, in the prepared pan. Pour the reserved sour cream mixture evenly over the tortillas and sprinkle with the shredded cheese. Bake, uncovered, for 20 to 25 minutes, until the sauce bubbles and the cheese is melted. Serve immediately.

This is not a spicy dish at all. I was a bit worried with all the chile's in it.