OUR FAVORITE RECIPES - A LITTLE SPICE TO KEEP YOU WARM
It's that time of year when our Chicago weather is so unpredictable but one thing we all know is that it is definitely cold outside today! These sour cream chicken enchiladas are sure to keep you warm with all that spice.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVINGS: 12
INGREDIENTS:
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
DIRECTIONS:
To Make
Sour Cream Mixture: In a blender or food processor, puree cilantro,
sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set
aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken,
onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour
enough of the sour cream mixture into a 9x13 inch baking dish to coat
the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in
each tortilla, roll up and place seam side down in the baking dish.
Pour remaining sour cream mixture over all and top with shredded
cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175
degrees C) for about 30 minutes, or until dish is heated through and
bubbling.
AND NOW THE QUICKIE VERSION:
Shred chicken from a rotisserie chicken.
For the filling take
salsa and strain out all the liquid and add the “dry salsa” to the
chicken. You will probably strain a cup to a cup and half. Chop half
of an onion and add that in.
For the sauce mix
the sour cream and jalapeno salsa.
Spoon the chicken mixture into flour
tortillas.
Pour a little sauce into the pan then your enchiladas and
the rest of the sauce on top and lots of Mexican blend cheese. Garnish with shredded lettuce, fresh tomatoes, and guacamole.
Yum! Yum!
CATHY MALLERS & DEAN'S TEAM CHICAGO
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