Tuesday, June 14, 2011

Salsa Verde Sour Cream Enchiladas and Mexican Rice

{adapted from The Novice Chef}

Printable Recipe

Chicken Enchiladas are one of my favorites to order at our local Mexican restaurant and to make at home.  But sometimes you want something different than your "usual" at the Mexican place.  These hit the spot!  They are so much better than the enchiladas with red sauce at the Mexican restaurant.  The sauce didn't take very long to make and I cooked my chicken the day before, so they came together pretty quickly . 

Cal really liked them; he had seconds and thought about thirds.  Definitely a keeper.  I'm always trying to get him to eat more chicken.


4 boneless skinless chicken breasts, cooked and shredded
2 Serrano peppers diced (I used 1 green bell pepper)
2 Jalapeno peppers, seeded and diced
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
2 cups sour cream
16 ounce jar Medium Salsa Verde
1½ teaspoons cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
Flour Tortillas, fajita size
½ medium onion, diced
2 cups shredded Mexican cheese blend


Preheat oven to 350°.

In a medium size sauce pan, melt butter over medium-high heat.  Saute green pepper and jalapeno peppers until soft, add garlic and cook for 1 minute.  Stir in flour and cook 1-2 minutes.  Whisk in the chicken broth and let cook until bubbly.  Stir in sour cream, salsa, cumin, cayenne, salt, pepper and garlic powder, until sauce is smooth.  Remove from heat.

Spray/grease a 9x13 baking dish.  Spread 1 cup of sauce to the bottom of the dish.  Combine the diced onion with the shredded chicken.  Add some chicken-onion mixture and cheese to the center of each tortilla, placing seam-side down in the dish.  Pour the sauce over the enchiladas, and top with remaining cheese.  Bake for 25 minutes until brown and bubbly.

I served with Mexican rice and chips and salsa.

Mexican Rice
{from All Recipes}


3 tablespoons vegetable oil
¼ cup chopped onion
1 cup long-grain rice
1½ teaspoon taco seasoning
½ teaspoon cumin
½ cup tomato sauce
2 cups chicken broth


In a large sauce pan, heat oil over medium and add rice and onion.  Cook, stirring frequently until rice is golden and onion is soft.  Sprinkle in taco seasoning and cumin.  Stir in tomato sauce and broth and bring to boil.  Reduce heat to low, cover and simmer for 20-25 minutes.  Fluff with a fork.

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