Sour Cream Chicken Enchiladas
Source of Recipe
K.arlette2011
List of Ingredients
Easy Sour Cream Chicken Enchiladas
3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup low-fat sour cream
1/4 teaspoon cumin
10-12 white corn tortillas
1 1/2 cups Monterey Jack, cheddar, or vegan cheese, shredded
1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder, mild or hot
1 teaspoon cumin
3-4 cloves garlic, minced
1 28-ounce can crushed fire-roasted tomatoes
1 teaspoon organic sugar or agave
1 splash balsamic or red wine vinegar
2 teaspoons dried cilantro, or 1 tablespoon fresh minced cilantro
juice from a large fresh lime
cracked or lemon pepper, to taste
light olive oil, as needed
chopped fresh cilantro
Recipe
Lightly oil a 13x9" baking dish.
Preheat oven to 350°F.
In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin.
Set aside.
Make your Quickie Enchilada Sauce:
Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes.
Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer.
Cover and cook 15 to 20 minutes.
To make the baked enchiladas:
Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.
Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened.
Set the warm tortilla into the prepared baking dish and coat the tortilla.
Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down.
Repeat for the remaining tortillas.
Pour the enchilada sauce all over the tortillas and top with shredded cheese.
Sprinkle with cilantro.
Bake for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
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