We love both of these versions; we often serve one or the other for family Sunday dinners.

Ania’s Version

• 1 cup onion, chopped
• ½ cup bell pepper, chopped
• 2 tablespoons butter
• 2 cups cooked chicken, chopped
• 4 ounces jalapeño peppers, rinsed, de-seeded and chopped
• 3 tablespoons butter
• ¼ cup flour
• ½ teaspoon salt
• 2 ½ cups chicken broth
• 1 cup sour cream
• 1 ½ cups Monterey Jack cheese, shredded
• 12 6-inch soft corn tortillas

Preheat oven to 350 degrees and grease a 9 x 13 baking pan.

Sauté bell pepper and onion in butter (or olive oil) until tender. Combine pepper, onion, chicken, and jalapeños in bowl and set aside. In the sauté pan, melt 3 tablespoons butter; blend in flour, salt and chicken broth. Stir in ½ cup sour cream and half of the cheese. Dip tortillas into the sour cream and cheese sauce and fill with chicken mixture, then roll and place into baking pan. Pour remaining sauce over tortillas and top with rest of cheese. Bake at 350 degrees for 25 minutes.

Carla’s Version

• 3-4 boneless and skinless chicken breasts, cooked and chopped
• 1 medium sweet onion (Vidalia if in season), finely chopped
• 2 cups cheese – mix of extra sharp cheddar, Monterey Jack, asadero or queso fresco
• Williams chili seasoning (salt-free version); can substitute Penzey’s or other chili seasoning
• 1 can black beans
• ¼ cup sour cream
• 12 soft corn tortillas
• 1 large can red enchilada sauce
• Garnish: black olives, sour cream, chopped tomatoes, shredded lettuce, guacamole

Sprinkle about 1-2 teaspoons chili seasoning over chicken breasts and sauté in olive oil over medium heat. Remove chicken from pan and shred or roughly chop; put into large bowl. Sauté onion in same pan until slightly caramelized, then put into large bowl with chicken.

Preheat oven to 350 degrees, and grease a 9 x 13 baking pan.

Drain and rinse black beans; add to chicken along with 1 cup of cheese mixed with sour cream. Add 1-2 tablespoons of the enchilada sauce to chicken mix, and add chili seasoning to taste. Dip both sides of each tortilla in enchilada sauce and put spoonful of chicken mix in center; roll and place seam side down in baking pan. Pour any remaining enchilada sauce over tortillas, and bake at 350 degrees for 20 minutes. Sprinkle remaining cheese over top, and bake an additional 10 minutes or until cheese topping is melted and bubbly. Serve immediately with garnishes.

Photo by Michelle Henderson on Unsplash