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