{Recipe} Green Chile & Sour Cream Chicken Enchiladas

Apparently this pregnant lady was craving Mexican (Americanized Mexican) food today. Chicken dishes at that. I had a local Mexican restaurant's chicken tacos for lunch and now this scrumptious enchilada dish for dinner. The original recipe did not call for sour cream to be put inside the enchiladas but why not slather it on? More sour cream the better. Yum.
  • 12 corn tortillas
  • 4 cups green chile sauce, recipe below
  • 3 cups cooked minced chicken
  • 1 pound shredded Monterey Jack cheese
  • 1/4 cup minced onion
  • 1 to 2 cups sour cream
  • salt to taste
  • green chile sauce, below


Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Green Chile Sauce

    1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste
Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

This corn salsa recipe I received by way of email today was just the right touch it needed.
This was Tim's plate after he dished up with all the accoutrements. These days I can hardly fit three bites in my stomach. This child is pushing not only on my lungs but has managed to make eating very difficult and somewhat unenjoyable. But who's complaining? You can still enjoy.


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