As a mom of 2, these chicken enchiladas are the perfect weeknight dinner option for my family

To make the chicken enchiladas, I gathered flour tortillas, chicken, butter, a can of cream of chicken soup, green chiles, onion, celery, Monterey Jack cheese, and sour cream.

One adjustment I made was to use pepper jack cheese as well. Instead of using 2 pounds of Monterey Jack, as the original recipe calls for, I followed Garner's recommendation to cut that amount in half and opted to use a ½ pound each of Monterey Jack and pepper jack.

Turns out, this would be the first of a few small changes I made along the way.

I started the recipe by putting three boneless, skinless chicken breasts into a pot with just enough cold water to cover them, and added a little salt and pepper.

I brought the water to a boil, then turned it down to a simmer.

While the chicken was poaching, I diced the onion and celery.

Though the recipe only called for 1 cup of diced onions, the onion I used yielded about 1 ½ cups, and I decided to use all of it.

After about 15 minutes, the chicken breasts had reached an internal temperature of 165 degrees Fahrenheit and were ready to be shredded.

I set them aside to cool while I grated the Monterey Jack and pepper jack cheeses before shredding the chicken into bite-sized pieces.

I sautéed the diced onion and celery in butter until the onion turned translucent. Then, I added the shredded chicken to the pan and mixed everything together.

While I let the onion, celery, and chicken warm through on the stove, I combined the cream of chicken soup, green chiles, and sour cream in a bowl.

Garner said she doesn't use as much sour cream as the recipe calls for, but I really like sour cream, so I used the full amount.

The result was a pale green mixture that wasn't terribly appetizing to look at, but sometimes, you just have to trust the process.

With my oven pre-heating to 350 degrees, I buttered a casserole dish and spread a thin layer of the sauce across the bottom.

I filled the flour tortillas with the chicken and vegetable mixture, rolled them, and put them seam-side down in the casserole dish.

The recipe calls for 12 tortillas, but my dish only fit nine, so that's what I used. Depending on the size of your casserole dish and how generously you fill it, you may end up with eight to 10 tortillas.

I covered the stuffed tortillas with the remaining sauce and finished them with a coat of the grated cheeses.

In the recipe, Garner sliced the cheese, but I think grated cheese provides even more coverage.

I put the casserole dish in the oven for 30 minutes, until the cheese was bubbly and browned.

I served the enchiladas with rice, beans, tortilla chips, and salsa. The end result was a tasty, hearty meal that my family enjoyed.

Although my son said the microwave reheated leftovers were delicious, I think I'll halve the recipe next time.