Green Chili Chicken Enchiladas in Sour Cream

Name: Green Chili Chicken Enchiladas in Sour Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 enchiladas, 3 serving(s)
Ingredients: serrano pepper, seeded and diced fine; 1/2 white onion, chopped; 14 ounces las palmas green enchilada sauce; cilantro, fresh, finely chopped fine; 1 teaspoon cumin; salt & pepper; 1/2 lb chicken breast, shredded; 6 ounces sour cream; 2 ounces green chilies, diced; 3 ounces cheddar cheese, grated, for filling; 3 ounces cheddar cheese, grated, for topping; salt & pepper; 6 small corn tortillas; 3 tablespoons cooking oil

Submitted by shanybu

"I cook this recipe in a small 8 x 8 Pyrex dish. Makes 6 enchiladas or 3 servings. I make a double batch of green chili sauce and freeze half."

Download

Ready In:: 1hr
Ingredients:: 14
Yields:: 6 enchiladas
Serves:: 3

ingredients

SAUCE
serrano pepper, seeded and diced fine
¹⁄₂ white onion, chopped
14 ounces las palmas green enchilada sauce
cilantro, fresh, finely chopped fine
1 teaspoon cumin
salt & pepper
FILLING
¹⁄₂ lb chicken breast, shredded
6 ounces sour cream
2 ounces green chilies, diced
3 ounces cheddar cheese, grated, for filling
3 ounces cheddar cheese, grated, for topping
salt & pepper
6 small corn tortillas
3 tablespoons cooking oil

directions

In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
Prepare a baking dish; spray with non-stick spray.
Add 1/2 of the sauce mixture to the bottom.
In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
Continue to fry the remaining tortillas, adding oil to the skillet as needed.
Spoon chicken mixture into tortillas and add cheese.
Fold like a burrito and add to baking dish. Repeat.
Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.