These enchiladas are inspired by the Bunny. These have corn tortillas instead of flour, and they're covered with Mexican Gravy (according to my brother) and cheese.
To be frank, they're awesome.
The white corn tortillas give them great texture and a subtle sweet flavor that pairs perfectly with the creamy chicken filling, cheese sauce and spice from the pepper jack.
So we'll start with the filling. Break out a large sweet onion. Chop it up.
When the chicken is cooked through, drain it and chop it up. Smallish bite-sized pieces is what we're going for here.
Cream cheese and sour cream for creaminess and pimentoes and green chiles for flavor.
You can buy chopped green chiles if you want. It's what I usually do. But I decided to be different for a change and buy them whole and chop them up myself.
It was life-changing.
I'll probably revert to just buying them pre-chopped to save me from cleaning my cutting board.
So toss the green chiles, pimentoes, some salt and pepper into the creamy chicken mixture.
And we're ready to roll!