This is such a simple, simple dish to make, and it is absolutely yummy. Mexican food is a form of comfort food for me. It’s fresh, so tasty, and great for busy days. This recipe is not so much “fresh” as it is quick, but serve with a big mexican salad, et voila! (but in Spanish).
Chicken Enchiladas (adapted from Annette’s Enchiladas in Bread and Wine)
1 cup sour cream*
1 jar salsa verde
1 small can of pickled jalapeño peppers chopped* (scissors blades down in the can. chop, chop, chop. done)
3 cups cooked chicken, shredded or diced
2 cups cheddar/Monterey Jack cheese mix
Mixed the salsa verde, jalapeños, and sour cream.
Smooth a ladleful of the sauce on the bottom of a 9×13 pan.
Simmer a cup-and-a-half of water with a large pinch of salt. Using tongs, dunk the tortilla(s) through the water for a couple seconds. You will do this for each tortilla, one at a time before placing is as another layer. (Don’t skip this step! It really lends itself to the perfect texture for the dish).
Immediately place the tortillas over the first layer of sauce. Add half the chicken, one-third sauce, and one-third cheese. Repeat for two more layers.
Finish with a layer of tortilla, the remaining sauce, and the remaining cheese.
Bake uncovered at 350 until warmed through the cheese is melted. 30-35 minutes.
Let sit 15 minutes before cutting.
*A few other things I’ve done
-50/50 sour cream and greek yogurt (just be prepared the yogurt can separate a bit when baking and look a bit runny. The taste goes unchanged)
-The Jalapeño Spice Meter: half can=medium spice; quarter can=mild spice
-Make it GF by using corn tortillas
-Add a layer of spinach leaves in one or two layers. Spinach =
Cancels out the sour cream, right?