E is for: Sour Cream Enchiladas
SOUR CREAM ENCHILADAS
Servings: 8 - 10
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 glass/metal pan, food processor or blender
I have never been a fan of the red sauce enchiladas. The style of spice just doesn't do it for me, so I'm always looking for a replacement to this traditional Mexican comfort food. Who Song & Larry's in Vancouver, WA has the best Sour Cream Enchilada I have ever had. (Almost everything they have is the best I've ever had when talking about Mexican Food and a great atmosphere).
I've got a Cream-of... recipe for chicken enchiladas that is a favorite at our house, but this time I was trying to put together more of a traditional Sour Cream Enchilada. This is definately it and is just as easy. It's got a great kick, yet the perfect smoothness from the cheese and sour cream. And who doesn't like cilantro - it has a great cilantro base to the cream sauce (What? You don't like cilantro? This is not the recipe for you). And depending on your tastes, you can easily adjust the heat to your liking. My picky husband raved about this dish and ate leftovers for days. And of course to note - it freezes well.
Enjoy! And let me know how you like it!
TIPS & TRICKS
Servings: 8 - 10
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 glass/metal pan, food processor or blender
I have never been a fan of the red sauce enchiladas. The style of spice just doesn't do it for me, so I'm always looking for a replacement to this traditional Mexican comfort food. Who Song & Larry's in Vancouver, WA has the best Sour Cream Enchilada I have ever had. (Almost everything they have is the best I've ever had when talking about Mexican Food and a great atmosphere).
I've got a Cream-of... recipe for chicken enchiladas that is a favorite at our house, but this time I was trying to put together more of a traditional Sour Cream Enchilada. This is definately it and is just as easy. It's got a great kick, yet the perfect smoothness from the cheese and sour cream. And who doesn't like cilantro - it has a great cilantro base to the cream sauce (What? You don't like cilantro? This is not the recipe for you). And depending on your tastes, you can easily adjust the heat to your liking. My picky husband raved about this dish and ate leftovers for days. And of course to note - it freezes well.
Enjoy! And let me know how you like it!
TIPS & TRICKS
- The Jalapeño salsa - use as little or as much as you like depending on tastes. I think the amount I've suggested gives the dish a mild to medium amount of heat, whereas if you wanted it hotter you could easily add more. And if you're like me - you're wondering where on earth this salsa is at the grocery store? If you've ever purchased the little cans of Salsa Verde in the Mexican Food aisle (pretty standard item in most grocery stores), this should be right next to it.
- The 2 chicken breasts may seem like not enough, but it is. I boiled extra assuming I would need it and nope. I now have extra boiled chicken in the freezer for some random future use.
- The cheese is definately up to personal preference. You could use montery jack, white cheddar, regular cheddar, or even a standard crumbled Mexican Cojita (yummmmm).
INGREDIENTS
2 Boneless Skinless Chicken Breasts
1 Bunch of Cilantro, stems chopped off
1 Heaping Cup of Sour Cream
2 7oz Cans Jalapeño Salsa
2 7oz Cans Salsa Verde (Canned Green Salsa)
1 Onion, Chopped
12 Tortillas
2+ Cups Shredded Cheese (see Tips & Tricks)
DIRECTIONS
- Pre-heat oven to 350 F. Grease 9 x 13 baking pan and set aside.
- In a medium sauce pan, boil chicken breasts in water until cooked through. Shred with forks and set aside.
- While chicken is cooking, combine cilantro, sour cream, 1 and a half cans of jalapeño salsa, and half of one can of the salsa verde. Blend until creamed well. If more heat is needed, blend remaining half a can of jalapeño salsa into sauce.
- In large bowl, stir together shredded chicken, chopped onion, and the remaining one and a half cans of salsa verde.
- In greased pan, add enough sour cream mixture to barely cover the bottom of pan.
- Place two heaping tablespoons of chicken mixture in each tortilla, a tablespoon of cheese, then roll up and place seam-side-down in pan.
- Pour remaining sour cream mixture over enchiladas and top with remaining cheese.
- Bake, cover with foil, for 20 minutes. Remove foil, and bake an additional 10 minutes.
Recipe Origins: adapted from recipe on www.allrecipes.com
Funny timing! We are having friends over for dinner tomorrow night and I will be serving sour cream enchiladas! I just use canned green enchilada sauce to make it faster and easier on myself plus I don't like spicy at all. (I know I am an embarrassment to my Mexican heritage.) If you want a yummy mexican rice recipe that is great for the food storage as well, let me know. Miss you!
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