This is probably my favorite. recipe. ever. The creamy salsa verde sauce is so easy and so good! Mexican (maybe I should say Tex-Mex) is my favorite type of food and I pretty much always order sour cream enchiladas when we go to Mexican restaurants. This is also my favorite dish to make at home…
Sour Cream Chicken Enchiladas
- 16 oz jar salsa verde
- 16 oz container sour cream
- 1 bunch of cilantro (washed and chopped)
- 3 chicken breasts (cooked and shredded)
- 8-10 tortillas (I used flour)
- 8 oz monterey jack cheese (shredded or crumbled)
- 1/4 tsp red pepper flakes (optional)
Preheat oven to 350°
In a small saucepan combine salsa, sour cream, and cilantro (sauce is very mild, so add crushed red pepper flakes if you want to give it a kick). Let sauce simmer over low heat for 5-10 minutes, stirring occasionally.
Sauce may appear thin, but will thicken as enchiladas bake. Spread a thin layer of the sauce on the bottom of a 9×13 casserole dish.
Now assemble your enchiladas! Layer chicken, cheese, and spoonful of sauce into a tortilla. Roll and place in dish.
When all enchiladas are rolled, pour remaining sauce over them and top with cheese. Bake uncovered for 25 minutes (or until sauce is bubbly and cheese has melted) and then under the broiler for several minutes to brown the cheese!
This recipe is easily cut in half for feeding two!