I am a lady of few words today. It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week. I did decide to make enchiladas last night, without even looking for a recipe. I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.
I did not have any real intentions of sharing this creation because I honestly just threw it all together. But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them. And, if I need to write it down, I might as well share it with everyone. Luckily I had taken a few pictures just in case it was a winner.
Green Chili Chicken Sour Cream Enchiladas
3 bone-in chicken breasts
1 1/2 cups sour cream
1 cup chicken broth
1 15 ounce can green chili enchilada sauce
Salt, to taste
Pepper, to taste
2 cups shredded cheese (I used a Mexican mix)
10 corn tortillas
- Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
- Remove the chicken and strain the chicken broth.
- Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
- Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
- Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
- Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
- Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
- Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
- Add 1 cup of the cheese to the top of the corn tortillas.
- Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
- Add the final layer of cheese, approximately 1 cup.
- Bake for 20 minutes.
- Remove from the oven and serve with salsa and additional sour cream, optional.
We have a little school tradition in our family. We celebrate Report Card day. We do not really celebrate the actual grades, although we are always proud of those, too. We celebrate making it through a 9-week grading period.
Sometimes we go out to eat, and sometimes I make a special meal at home. Really, it does not matter which one we choose. Because, it is all about celebrating an accomplishment. And, making it through the 1st 9-weeks of school is a huge accomplishment.
And, since the littles (Summer has been playing along with the dress-up days, too) are already in a celebratory mood with it being Red Ribbon Week and a week until Halloween, it is a perfect time to throw another reason to celebrate into the mix.
We often eat at one of our local Mexican food places to celebrate because Mexican food always has a little something for everyone. These enchiladas were inspired by one of those trips to one of our favorite little places. To me, when we have Mexican food, it always brings back memories of going there, especially when the kids were really small. We would sit on the patio, relax, and smile at our little blessings surrounding us.
Salsa Verde Chicken Enchiladas
2 chicken breasts
2 8 oz jars Ortega green salsa
8 ounces sour cream
1 cup chicken broth
8 ounces sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
8 flour tortillas
- Place chicken into crock pot, add 4 cups of water, and sprinkle 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon chili powder, and 1 teaspoon cumin over the chicken. Cook on low for 8 hours.
- Remove the chicken from the crock pot. Allow it to cool, and then cut it into pieces.
- Strain the broth into a large pot.
- Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
- In a mixing bowl, mix together the green salsa, sour cream, chicken broth, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon chili powder, and 1 teaspoon cumin. Set aside.
- Heat the tortillas in the microwave for about 30 seconds so that they will be soft.
- Make an assembly line with the chicken, cheese, salsa mixture, and tortillas.
- Spread a fine layer of the salsa mixture onto the bottom of the baking dish. Then, start assembling the enchiladas.
- For each enchilada, add about 1 tablespoon of the chicken, 1 tablespoon of the sharp cheddar, and 1 tablespoon of the pepper jack cheese. Roll up tight, and place in the baking dish.
- Once you have rolled up all eight, pour the remaining salsa mixture over the tortillas, making sure to cover all of the edges.
- Sprinkle with the remaining cheese, and bake for 30-35 minutes.
Serve with beans, guacamole, chips, and salsa. Enjoy!
Way to go, Gabriel and Ethan!! One down…three more to go!
I shared this recipe at 33 Shades of Green, Blessed with Grace, and 21st Century Housewife.