Back when my wife and I were still dating, we used to go to this little Mexican restaurant in Indiana. Every time we would go there, she would order the green chicken enchiladas. Their version was chicken and cheese rolled into flour tortillas and topped with a green chile sauce and sprinkled with cheese.
Once we moved away from Indiana, I decided to try making these myself. The basics of their recipe are still there, but I have added a few things that make mine different. The addition of mushrooms, garlic, and green chiles to the filling definitely raises the flavor to a whole new level. To make the dish easier, you can use a rotisserie chicken, which will save you the step of having to cook the chicken ahead of time. Paired with refried beans and Mexican rice, this is a restaurant quality meal that you can make at home in about 40 minutes.
One additional note, the resting time after baking is extremely important. If you try to plate these too soon, they will fall apart on you, leaving your hard work all over the counter.
Green Chicken Enchiladas
2 Tbsp vegetable oil
1 package (8 oz) sliced mushrooms
2 cloves garlic, minced
1/2 can (2 oz) chopped green chiles
3 cups chopped cooked chicken
8 oz cream cheese
8 flour tortillas
2 cans (10 oz each) green enchilada sauce
3/4 cup shredded Monterey Jack or cheddar cheese
Sour cream, if desired