Sour Cream Chicken Enchiladas

I've posted my chicken enchiladas before (click here) which we love, but as I'm reading Joanna Gaines' new cookbook (thanks mom!) I see she has a similar version that sounds good so thought I'd give it a try. To be honest I can't give a good critique because I didn't follow her recipe exactly - it's so annoying when people review a recipe and then note all the changes they made to it! If you didn't make the recipe exactly you have no business giving it a poor rating hahaha!

Anyway - I combined some of her recipe with my standard recipe and came up with good dish that is waaaaay saucier than my usual one...I like extra saucy so I really liked this version, Dave doesn't like saucy so he prefers the way I've always made them. So your choice - make my delicious go-to enchilada recipe, or try this sauced up version!

I'm not going to give you her original recipe since I didn't make it exactly (she added more verde sauce and diced green chiles, uses 10 larger flour tortillas, and bakes in a 13x9 dish). This is very similar to my standard recipe with the addition of soup to the sour cream. One thing I will do from now on no matter if it's this hybrid recipe or my regular one, is to mix the sour cream and the verde sauce together before pouring overtop - way easier to spread that way (my recipe calls for pouring the verde sauce over and then spreading the sour cream over the sauce).

Ingredients:

• 16 oz. jar mild green verde sauce
• 10.5 oz. can condensed cream of chicken soup (I used Campbells Healthy Request)
• 8 oz. sour cream (I used light) 
• 3-4 cups shredded rotisserie chicken
• 8 oz. shredded mozzarella
• 4 oz. or so shredded colby jack (it's what I had - use whatever you want!)
• 9 corn tortillas
• fresh chopped cilantro

shredded lettuce, chopped tomatoes, chopped avocado for salad on the side if you want, or put toppings in small bowls and let everyone garnish as they wish. 

Directions:

Preheat oven 350'. Spray an 11x7 baking dish with non-stick spray. 

Mix together the verde sauce, soup, and sour cream. Spread 1/2 cup in the baking dish.

Lay out the tortillas on a clean workspace, top with a sprinkle of shredded colby/jack or whatever cheese you want, some of the shredded chicken, and a bit of fresh cilantro. Tightly roll up the tortilla and place it seam side down in the baking dish. Continue rolling the tortillas and adding to the baking dish in a tight single layer.

Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Sprinkle the 8 oz. mozzarella on top, bake until the cheese is melted about 15 minutes.

Serve with side salad or bowls of garnishes. This made 3 big servings (3 tortillas each) or 4 smaller portions.

1.12.18: sweet dill pickles (the best!)
1.12.17: little ideas for things to purge
1.12.16: closet storage


Happy Moment ~ getting an out-of-the blue text from your niece saying she misses you

Chicken Enchilada Suizas

I've been making these for a long time, found the recipe in the LA Times and it's a winner! Even better, it's a quick dinner to put together (especially if you go the shortcut route and use rotisserie chicken!) and aren't high calorie - I usually think of Mexican dishes as being all cheesy and not very healthful so it's nice to have this recipe when you want a Mexican hit for dinner without all the calories!

• 1 (16 oz) jar salsa verde (it's green - I always get the mild version but they do have hotter. Don't worry if you see seeds in the jar, at first I thought that meant it was going to be too much for me but it's not jalapeño seeds!)
• 3-4 cups shredded chicken or turkey
• 1/2 cup chopped fresh cilantro
• salt to taste
• 8 (7") flour tortillas (note: I usually use corn tortillas)
• 1 cup low-fat sour cream
• 1/2 cup fat free shredded mozzarella
• 1 Tablespoon chopped cilantro for garnish

Spoon 1/3 cup salsa verde into bottom of a baking dish. 

In a bowl combine meat, 1/3 cup salsa verde, 1/2 cup cilantro, and season with salt to taste. 

Lay out 8 tortillas and divide the meat mixture evenly on top, roll up and arrange on top of the salsa in the baking dish. 

Pour remaining salsa verde overtop evenly, spread with sour cream, sprinkle with cheese.

Bake 400' for 25 minutes until heated thru and top just starts to brown.

Garnish with chopped cilantro.

Each enchilada is 256 calories, 8g fat. 

Notes: you'll want to have sauce and sour cream on all of the tortillas or they get dry when baked. I serve this with shredded lettuce, chopped tomatoes and avocado on the side. My mouth is watering, this is so good I ate left overs for breakfast the next day (and Dave ate the rest for lunch)...wish there was more left!

before baking

25 minutes later.