"Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro." — Brenda
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2 (7 ounce) cans
2 (7 ounce) cans
prepared green chile salsa
skinless, boneless chicken breast halves, cooked and shredded
12 (6 inch)
shredded Cheddar cheese
I have made this a couple of times now and think it is wonderful. I do have quickie version that developed from this recipe. I hope this will help someone in a bind or in a hurry. First I shred chicken from a rotisserie chicken. Then for the filling I take salsa and strain out all the liquid and add the “dry salsa” to the chicken> I probably strain a cup to a cup and half. I also chop half of an onion and add that in. Then for the sauce I prefer just mixing the sour cream and jalapeno salsa. Spoon the chicken mixture into flour tortillas. Pour a little sauce into the pan then your enchiladas and the rest of the sauce on top and lots of Mexican blend cheese. This is my quick and easy version of this recipe! It tastes so, so good. I garnish with shredded lettuce, fresh tomatoes, and guacamole. Yum! Yum!
The tortillas got very soggy and gummy. I thing these would likely be better with corn tortillas. Also, I couldn't find "jalapeno salsa" and I live in Texas. I may try these again w/ corn torts, and come back to change the number of stars. Also, I think Jack cheese would be far better.
The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food of my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.)
...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out.
... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not.
Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in oil~corn or canola. It adds a little fat but it stops the mushy problem. I used to make all enchiladas as this recipe states (no frying tortillas) and couldn't figure out why they were always mushy. Even corn tortillas have a better texture when fried for a minute ;)
I love this recipe! I have made it so many ways, depending on what I have on hand (or can find at my small, rural grocery store). I through the entire bunch of cilantro into the blender for the best flavor (stems and all), and have used green enchilada sauce, green salsa, and jalapeno salsa for all 28 ounces of the salsa. I have found that the flavor is a bit different, but always good no matter what I use. I have also used mozarella cheese, monteray jack, or cheddar, and it tastes good with each! To SHRED THE CHICKEN, boil a few breasts in water with some salt, pepper, and garlic powder (or plain is fine too) for about 20 minutes if thawed, longer if frozen, and use either 2 forks or fingers to shred it up. You can just cut up a chicken and use chunks, too. We love this recipe, and the kids like it too, as long as I keep my green salsa mild. Have fun! You can do lots with this recipe and it still tastes good!!!
This is a fantastic recipe for enchiladas, and I would definitely make it again. The only change I made was to use Herdez brand salsa Mexicana in place of the jalapeno salsa, and it still provided plenty of heat. The sauce is definitely what makes this dish, I even kept a little aside to use as a dip with tortilla chips. My (and husband's) only complaint is that the onion in the filling was still crunchy after baking, so I'd leave that out or maybe use green onions.
We ate these three meals in a row and I don't even like leftovers! We used whole wheat tortillas and low fat sour cream to health 'em up a little. Skipped the jalepeno salsa since the salsa verde we used was already spicy. Also used 1/2 the amount of cheese and they were still great.
I have used both corn and flour tortillas in this recipe and loved them both !!! this recipe has gotten me a few marriage proposals and job offers ; )
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chicken Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 120
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