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Saturday, September 10, 2011

Guest Post: Sour Cream and Chicken Enchiladas

Note: I'm hosting a coupon class today, so I knew I would be swamped. Maria S. of  Maria's Handmade Love was kind enough to offer us this delicious recipe for our weekend! Please let her know how much you enjoyed this recipe by going to her site and following her via GFC and commenting, too!

Sour Cream and Chicken Enchiladas

Mexican food is all my husband wants to eat...well, almost. He loves Mexican food and can't get enough of it.  So at least once a week I make some Mexican dish for dinner - usually more than once a week.  This week I made these super easy and delicious Sour Cream and Chicken Enchiladas.

They are easy to make, and it is a recipe that the whole family will love!  And that is a big bonus when it comes to cooking dinner! 

(makes 12 enchiladas)
4 skinless and boneless chicken breasts, cooked
1 1/2 cups pico de gallo, divided
1 cup sour cream
1 4.5 oz can chopped green chiles
1 28 oz can enchilada sauce
1 1/2 tsp salt
12 corn tortillas, taco size
1 1/2 cup shredded cheese, divided

Pico de gallo:  you can make your own (chopped tomato, chopped onion, chopped jalapeno, chopped cilantro) or buy ready-made.

Begin by shredding or dicing the chicken.  Put in a bowl the chicken, 1 cup pico de gallo, sour cream, green chiles, salt and 1 cup shredded cheese.

Mix everything together very carefully and set aside. 

Heat the enchilada sauce (red or green) in a saucepan until simmering.  Turn off the heat.

Warm the tortillas in a small saute pan (you do not want to toast them too much, they must be very pliable or they will break when you assemble the enchiladas). Pile the warm tortillas on a plate.

Using tongs, dunk the tortillas one at a time in the enchilada sauce and pile them on a plate with rim or bowl. Set aside.

Pour about 1/3 cup of the enchilada sauce inside your oven-proof casserole where you will place the enchiladas (a rectangular or square dish works best).

Place one tortilla on a cutting board, fill with about 1/3 to 1/2 cup of the filling. Fold over the ends and place seam side down on the prepared casserole dish. Continue assembling the enchiladas until you finish using all the tortillas.

Preheat an oven to 350 degr. F.

Once all the enchiladas are assembled, pour about 3/4 cup to 1 cup of the enchilada sauce over the assembled enchiladas.  Top with the remaining 1/2 cup of cheese and 1/2 cup of pico de gallo (layer these across the enchiladas).

Put in the oven and heat for about 30 minutes, until the sauce is bubbly and the cheese is melted. Let sit for 10 minutes before serving. You can serve with rice, and/or refried beans, and/or guacamole, and/or a green salad. They are also delicious just served on their own.

These also freeze very well.  What I like to do is divide the enchiladas into smaller foil containers, assembled, but I do not bake the ones I am freezing.  I cover the containers and I put them in the freezer.  When I need a quick dinner I just pop one of the containers in a 350 degr. F oven (straight from the freezer) and bake for about 45 minutes, covered with foil.  Then I remove the foil and continue to bake until bubbly.  :) These are great for those nights your kids have after school activities/sports and you will not have a lot of time for cooking.  Just set the oven to auto start about an hour before you will be home and dinner will be ready when you walk in the door.

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