Salsa Verde Sour Cream Enchiladas

Nom. Nom. Nom.

These enchiladas were easy and delicious. This was my first experience making a home-made enchilada sauce (I’ve frequented the red jarred sauce many times).  You can make this as spicy or mild as you like (mine was on the milder side as my guest was not a spice-lover. 

Salsa Verde Sour Cream Enchiladas
Serves 4 (big servings)
Recipe by Just the Tip / Inspired by the Novice Chef

Here’s what I used:

  • 2-3 cups of cooked, shredded chicken (from rotisserie chicken)
  • 3 large cloves of garlic, grated
  • 2 serrano peppers, seeded and diced (leave seeds in if you like it spicy)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cups reduced sodium chicken broth
  • 2 cups low-fat sour cream
  • 16 oz jar of Ortega Medium Salsa Verde
  • 1 1/2 tsp cumin
  • 1/4 tsp cayenne
  • salt and pepper
  • 1/2 tsp garlic powder
  • 1/4 cup cilantro, chopped
  • 12 tortillas (small or large…doesn’t really matter)
  • 1 1/4 cup shredded sharp cheddar, divided
  • 1 1/4 cup shredded Monterrey Jack, divided
  • 1/2 medium red onion, diced

Here’s what I did:

  1. Preheat the oven to 350. Melt butter over medium-high heat.
  2. Saute serranos until soft.
  3. Add the garlic, cooking for 1 minute.
  4. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly and slightly thickened.
  5. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
  6. Spray a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Divide the chicken, 1 cup of each type of cheese, and red onion into 8 parts. Add a little chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish.
  7. Pour the sauce over the enchiladas, top with leftover cheese.
  8. Bake at 350 for 25 minutes or until top is brown and bubbling.

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