When I was making Enchiladas Suizas every time I had an excuse to, the “Magic Chicken” at the little supermarket up the street quickly became the indispensable ingredient. Shredded chicken, sour cream (now I would use Crema), chopped green onion, chopped (canned) green chiles and cilantro all mixed together; ten flour tortillas cooked in dry skillet abt 10 seconds per side, brushed both sides with canned enchilada sauce and stacked. Use slotted spoon to dip filling into each tortilla, then roll up and place in 9"x 12" or so pan – they should JUST fit, well packed. Pour remaining sauce over all, top w/shredded cheese, about 30 min. in 350º oven, maybe less. This dish was my introduction to cilantro. Yes, first bite was “Yuck, soap!” but then I took another, and was forever hooked.