Minnie Bailey's Enchilladas

How about some enchilladas for dinner! I have always loved these spicy little bundles smothered with sauce and cheese. While living in southern California I learned to make them from a spicy little lady named Minnie Bailey. She was a widow, sold Shakley and loved everyone. She would invite large groups of people to her very small house, serve enchilladas and sell her Shakley products. They were the best enchilladas I had ever had and so simple to make. She told me how she made them and I have been doing it ever since. I made some last week. This recipe made two 9x13 pans. So we ate one last week and I froze the other. They are for dinner tonight.
You can use chicken, beef or pork as your protein or just cheese. You can use flour or corn tortillas (Minnie used corn which is Jerry's favorite). There is also the choice of a green (tomatillo based) or red(tomato based) sauce. Here is my take on it:

Minnie Bailey's Enchilladas

2 large chicken breasts(cooked and cubed)
1 onion, chopped
1 jalapeno pepper, finely chopped
1 can chopped green chillies, drained
4 cups shredded monterey jack cheese
1cup sour cream
1 tsp. salt
1 large can enchillada sauce
10-12 tortillas (go ahead and get 2 packages if small tortillas)

1. First I cook my chicken breasts in water to cover with salt, black pepper and a bay leaf.(save broth for use in a soup or other dish.)
2. Chop or shred chicken and place in a mixing bowl.
2. Add to this the onion, jalapeno pepper, green chillies, sour cream and 2 cups of the shredded cheese. Mix well.
Add about a teaspoon of salt to taste.
3. Spray a 9x13 glass pan with Pam. Then put about 3 Tbsp. of your enchillada sauce on the bottom of the dish.
4. Wrap about 4 tortillas at a time in a dish towel and warm in the microwave for 30 sec. or until warm and soft. This prevents them from cracking and breaking when you roll them up.
5. One by one fill each tortilla with a generous amount of the filling, about 2-3 Tbsp. The amount will vary depending on which type and size of tortilla you use.
6. Place each filled tortilla side by side long ways of the dish until it is full. Then I can usually get 2 or 3 more horizontally at the top of these. If you have more filling, make another pan to use later. You can push them in fairly tight because as the cheese melts, they will deflate.
7. Once your pan is full, pour enough of the enchillada sauce over the top of the pan to cover all the rolls, but not enough to float them.
8. Put the other 2 cups of cheese on top of the sauce.

Bake in a 350 degree oven for 40-45 minutes. Long enough to cook to the onions and melt the cheese.
Serve with a lettuce salad, chips and guacamole, or salsa. Fruit is a good side dish also. Some people like to add sour cream on top as they eat.
Here's to Minnie! Thanks Sweet Heart, we love you. Tell the Lord we are coming soon