Many times, I’ll use leftover rotisserie chicken from a previous meal in this recipe. If I don’t have any chicken, then I’ll poach a few boneless chicken breasts in water with whole peppercorns and a bay leaf.
Sour Cream Chicken Enchiladas
2 cups sour cream
1 7 oz. can salsa verde (Herdez)
2 cups chicken, cubed
1 small onion, or 1/3 cup onion, chopped
1 tsp. chili powder
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
1 4.5 oz. chopped green chilies, drained
8 oz. mushrooms, sliced
10-12 flour tortillas
Cheddar cheese, grated
Jalapeno pepper slices, optional
Take ½ cup of sour cream and hold for filling. Mix sour cream with salsa verde and spread layer on bottom of 9 x 13 pan, reserving the rest for the top of enchiladas. Sauté onions in slight amount of butter until translucent. Add chicken, chili powder, garlic powder, salt, pepper, chilies and mushrooms. Stir in reserved sour cream. Heat through. Heat tortillas until pliable (microwave them 8-10 seconds each, if refrigerated) and place ¼ cup of mixture along the edge of the tortilla, sprinkle cheese if desired. Roll and place tortilla seam-side down on baking dish. Continue until pan is full of enchiladas or mixture is gone. Spread enchiladas with remaining sour cream/salsa verde mixture. Top with grated cheese and jalapenos.
Bake at 450 degrees for 10-15 minutes.
· Substitute real sour cream with low fat. Do not use no fat sour cream because it breaks down and becomes granular.
· Sauté onions in a little water instead of butter
· Use less cheddar cheese in recipe. Do not use ‘fake’ or no fat cheddar cheese, as it just sits there and tastes like plastic. It’s gross, trust me.