Sunday, October 26, 2008

sour cream enchiladas

I made these last night to have for dinner. I'll give you the recipe that I actually did, but if you want the original recipe that I adapted it from, go to and search this title.
These little guys were pretty hot. I tried to tame it down a little by leaving out the green-chili salsa it calls for, but I think next time I make it I'm going to change it up even more. Here's what I did.

1 bunch of cilantro (i left out the stems.)
1 cup of sour cream
2 (7 oz) cans of jalapeno salsa
1/2 can of diced green chilies

Puree this in a blender or food processor and set aside.

2 skinless, boneless chicken breast halves cooked and shredded
Flour Tortillas
1/2 can of cream of chicken soup
2nd 1/2 of can of diced green chilies

I read online to fry the tortillas up before stuffing them because it keeps them from getting soggy. I didnt fry them, just warmed them. But it might not hurt.
Mix the second ingredients together and fill tortillas.

Put enough of the sauce to cover the bottom of a 9x13 dish and place tortillas in with seam down. Pour the remaining sauce over enchiladas and top with shredded cheese.
Cover with foil and bake at 350F for about 30 minutes.

*Note: Sadly, I made these Saturday and didnt get to bake them because we went over to a friend's house. I left them in the fridge over night and we had them for lunch after church. My tortillas were SOGGY. So, dont do that. (i knew it was going to happen, but I was left in a pickle and did the best I could.) The sauce has a might good kick. I think next time I make them I'm going to put in less jalapeno salsa in the sauce. I also am going to put in more sour cream. I think I want to put cheese in the tortillas, and if you want to make more than just 6 enchiladas you need more than 2 pieces of chicken. (or maybe my chickens were just small) I ran out of sour cream, but I think that would be good in the enchiladas and I would definitely serve some with the dish as a garnish or something. Anyway, I liked them. I really liked the cilantro flavor. Maybe I'll tweek it and post it again after I mess around with it. Enjoy.


Mike and Judy said...

I love chicken enchiladas. I think using regular salsa would certainly take down the heat.

Katrina said...

yeah. i still think i'd go for a green salsa rather than a tomato based salsa, its just not the same.