Green Chili Chicken Enchiladas in Sour Cream |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I cook this recipe in a small 8 x 8 Pyrex dish. Makes 6 enchiladas or 3 servings. I make a double batch of green chili sauce and freeze half. Ingredients:
serrano pepper, seeded and diced fine |
1/2 white onion, chopped |
14 ounces las palmas green enchilada sauce |
cilantro, fresh, finely chopped fine |
1 teaspoon cumin |
salt & pepper |
1/2 lb chicken breast, shredded |
6 ounces sour cream |
2 ounces green chilies, diced |
3 ounces cheddar cheese, grated, for filling |
3 ounces cheddar cheese, grated, for topping |
salt & pepper |
6 small corn tortillas |
3 tablespoons cooking oil |
Directions:
1. In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
2. In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
3. In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
4. Prepare a baking dish; spray with non-stick spray.
5. Add 1/2 of the sauce mixture to the bottom.
6. In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
7. Continue to fry the remaining tortillas, adding oil to the skillet as needed.
8. Spoon chicken mixture into tortillas and add cheese.
9. Fold like a burrito and add to baking dish. Repeat.
10. Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
11. Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.
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