“These look professional” is a quote from my 14 year old son last night as I served him Sour Cream Chicken Enchiladas. This a really easy enchilada recipe.
2 C. cooked cubed or shredded chicken
2 C. Monterrey jack cheese
10 flour tortillas
Add chicken and cheese to tortillas and roll up. I lined my pan with foil. I am so glad I did. I did not have to spend the evening scraping melted cheese.
7.75 oz can green salsa
1 1/2 C. sour cream
2 T cream cheese
handful of cilantro
Pour first 3 ingredients into a blender and blend well. Add cilantro and pulse for a course chop. Pour into a zipper bag if making this recipe ahead.
Cut corner off zipper bag and pipe sauce over enchiladas. Reserve extra sauce for serving at the table.
Bake covered in a 350 degree oven for 35-40 minutes or until hot and bubbly.
I am not sure “professional” is the right word but they sure were good! I have 1 left over for lunch today. :)