Warning! This is NOT a “light & healthy” recipe! But one day when you just want something GOOD, make this! I admit, I was skeptical when I saw that the author of the blog Sing for your Supper say that these were the best ever in the enchilada category. Looking at the recipe, I saw that the only filling was chicken and cheese, couldn’t be THAT good, right? WRONG! It was THAT good! I wish I could have recorded my husband when he took his first bite. I think his exact words were “Oh my Gosh, these are the best damn enchiladas I ever ate!!” They were amazingly good, there was so much sauce that you didn’t even NOTICE that there wasn’t a lot of different stuff in the filling. The sauce also kept the tortillas nice and soft, I hate a hard one.
Long story short, if you like enchiladas, make sure to put these ingredients on your shopping list! This is now my “go-to” recipe for enchiladas.
Edited to Note: Shrimp are fabulous in this!!
Salsa Verde Sour Cream Enchiladas
Source: Sing for your Supper
shredded chicken (I used about half of a whole roasted chicken) or 1 lb. cooked shrimp, peeled and deveined.
2 tbsp butter
1/2 onion, chopped
1 jalapeno, seeded and chopped fine
3 cloves, chopped
2 tbsp all-purpose flour
1 can chicken broth
2 cups light sour cream (16 oz)
16 oz. salsa verde (medium)
1.5 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro
flour tortilla shells (I used the small ones)
2 cups cheese blend (I used Colby-Jack)
Preheat oven to 350.
Melt 2 tbsp butter in a large pan. Saute the onion and jalapeno till soft, add the garlic and saute about 1 minute more. Stir in the flour and cook one more minute. Whisk in the chicken broth until no lumps remain (other than the vegetables, of course!). Allow to cook until bubbling. Stir in the sour cream, salsa, cumin, cayenne, salt, white pepper, garlic powder and cilantro. Stir until smooth and remove from heat.
Grease a casserole and pour 1 cup of the sauce on the bottom. Fill the tortillas with meat and cheese, roll and place seam side down on the sauce in the casserole. Pour the remaining sauce over all the rolled tortillas and top with the remaining cheese. Bake 25 minutes or until browning and bubbly.