Monday, June 21, 2010

Enchiladas with Sour Cream Salsa Verde Sauce

I love enchiladas. Love, love, LOVE enchiladas! Really, I do. They taste so good and they're extremely easy to make. So simple and flavorful. Enchiladas are an easy way to use up leftover chicken or beef and you can throw in any filler (veggies, rice, cheese) and whip up your own sauce with basic ingredients. Awesome, right? I look in the fridge to see what I have on hand and can effortlessly whip up a quick, delicious dinner. I'm telling you...enchiladas are ridiculously easy and a hit with everyone.

This is my favorite sauce to date.


Chicken Enchiladas with Sour Cream Salsa Verde Sauce

Yield: 6-8 servings, 10 enchiladas


10 flour tortillas

  • 2-3 c chicken, cooked and cut into bite-size pieces
  • 1 c sharp cheddar cheese, shredded
  • 1/4 c cilantro, washed and chopped (more or less to taste)
  • 1 can corn, drained
  • 1 can diced tomatoes with juice
  • 2 c salsa verde (reserve 1/2 c for bottom of 9x13" dish)
  • 1 c sour cream
  1. Pour approx. 1/2 c salsa verde in 9x13" dish to cover bottom.
  2. Preheat oven to 350F.
  3. In med bowl, combine sauce ingredients.
  4. In separate bowl, combine filling ingredients.
  5. Stack tortillas and add filling across one "end." Roll and place seam-side down in dish. Continue with remaining tortillas.
  6. If you have leftover filling, add it to the sauce and stir well.
  7. Pour sauce over enchiladas and spread evenly over entire dish.
  8. Bake 20-25 mins. Add extra cheese over enchiladas if desired and bake an additional 5 mins. ENJOY!

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