WHOA NELLY CHICKEN ENCHILADAS

WHOA NELLY CHICKEN ENCHILADAS
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4 lbs chicken breasts, skin on with rib bone
1 c. chicken stock
1 tsp vegetable or canola oil
1/2 c. finely chopped yellow onion
1 Tbs. flour
2 c. sour cream
2 c. heavy cream
2 tsp salt
Freshly ground pepper
8-12 burrito size tortillas
2-3 c. Mexican style shredded cheese (or Monterey Jack, Cheddar or combination)

Optional ingredients:
1 small jar pimentos
Cooked sweet corn
Roasted jalapeños
Fire roasted chilis
Sliced olives
Preheat oven to 350.

Boil chicken in large pot of water with 1 tsp salt until cooked. Reserve 1 c. chicken stock or use store bought chicken stock. Shred chicken removing bones and skin. Set aside shredded cooked chicken breasts.

I large fry pan, sauté finely chopped onion in 1 tsp of oil. When onion is clear, add chicken stock and flour and heat until slightly thickened. Stir in sour cream, heavy cream, 1 tsp salt and pepper and bring to boil. Let cream mixture cool until you can handle it.

One at a time, dip tortillas into cream mixture. I like to use a big plate to work with the mess! Down the middle of the dipped tortilla place approximately 1/2 c. chicken, a handful of cheese and optional ingredients. I like to put a row of sliced olives, jalapeños, a little corn and a few sprinkles of pimentos. Be creative, this is where you can make this dish hot and spicy or cater to those you are serving. I often make half hot and spicy and the other half more kid friendly. Roll up stuffed tortilla, tuck ends and shove to end of large, deep baking dish. Continue until you run out of pan or chicken. It depends how thick you make each tortilla, you can do 8 - 12 tortillas depending on how thick they are.
Pour remaining cream sauce over enchiladas. Bake at 350 for 30 minutes. Sprinkle with remaining cheese. Top with some sliced olives or pimentos. Serve with pico de gallo.