Over the course of the past year, I unknowingly pinned two separate sour cream enchilada recipes on Pinterest. A few weeks ago, I purchased all of the ingredients for this recipe, but I was halfway through making dinner before I realized that I was following the other recipe (and thus missing a few ingredients). I made it work and we were happy with how that batch of enchiladas turned out; I was even going to blog the recipe. Then we made these. These blow the first batch completely out of the water. These are creamy and cheesy with just a little bit of spice. For some variety you could substitute black beans or sauteed veggies for the chicken.
Cilantro Sour Cream Enchiladas
Adapted from This Week For Dinner
1 1/2 c chopped cooked chicken
1/2 c sour cream, divided
large handful finely chopped cilantro, divided
1 can of chopped green chiles, divided
1 1/4 c shredded cheddar cheese, divided
1/2 red bell pepper, chopped
2 tsp chopped garlic
1 T cumin
1/3 jar salsa verde
1/4 c water
6 small flour tortillas
1) Preheat oven to 350 degrees.
2) In a large bowl, combine chicken, half of the following ingredients: sour cream, cilantro, chiles and cheese, bell pepper, garlic and cumin.
3) In a separate bowl, mix the salsa verde, water and remaining sour cream, cilantro and chiles.
4) Spread a thin layer of salsa mixture in the bottom of an 8 x 8 baking dish.
5) Spoon equal portions of the chicken mixture down the center of the tortillas; tuck ends and roll up the tortillas.
6) Place enchiladas in the baking dish; top with remaining salsa mixture.
7) Bake uncovered for 35 minutes; sprinkle with remaining cheese and bake for an additional 15 minutes.