Let's make meal number 4 from our roasted chicken! Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today! These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat. I planned for two enchiladas per person, however if you have younger kids they may eat less. I only enjoyed one and was full and satisfied. These are rich and delicious. So, this may stretch further than four people.
I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal. Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal. You could even add fresh spinach to the filling to include more greens. As economical, budget stretcher meals go, this one is one of my favorites!
The secret to this dish is definitely in the sauce! You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup. The sauce is simple. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like to also add a small can of chopped green chilies to add more of that flavor.
The filling is simple. shredded chicken, shredded cheddar cheese and a bit of the sauce. All mixed together to make a thick but workable filling for the tortillas. I divided the filling evenly between eight "fajita sized" flour tortillas. I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier. Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar. I fit all of these into a foil pan and they were perfectly snug. You can feel free to use your favorite baking dish to make this as well. Just be sure the enchiladas have enough space to spread out on each end. You don't want them folded up on themselves.
When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly. As this bakes the sauce will cook down into all the crevices and become even more delicious. I then topped this with a generous handful of pepper jack cheese. You can add more or less to your preference and if you like a different type of cheese then go for it! I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.
This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing. Everyone is going to love this one. Even people who think they don't like enchiladas will love this. The creamy sauce is the key! This casserole is best made and eaten fresh. Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking. If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.
I don't recommend this recipe for freezer banking due to the sour cream. Once frozen and thawed this will "break" making the sauce separate and look unappetizing and not become creamy upon baking. So this should not be frozen before or after cooking.
I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it! I hope that you give bulk cooking a try some time soon!
You can get a printable version of this recipe on my website by clicking here: http://bit.ly/2j1ZWyK
You can see how I made this in my YouTube video:
Salsa Verde Sour Cream
2 cups cooked chicken, shredded
2 cans, cream of chicken soup’
2 cup sour cream
1 cup green chili salsa
1, 4 ounce can, chopped green chilies
8, medium sized flour tortillas
1 cup sharp cheddar cheese, shredded
1 cup pepper jack cheese, shredded
Step by Step Instructions
Preheat oven to 350 degrees.
In a large bowl, combine cream of chicken soup, sour cream, green chili salsa and additional chopped green chilies. Whisk together until well combined. Set aside.
In a separate bowl, combine chicken and sharp cheddar cheese along with 1 cup of the prepared sauce mixture. Blend together well, to make a somewhat thick paste like consistency.
To prepare the enchiladas, place a tortilla down on the work surface in front of you. Spread approximately 2 tablespoons of the chicken mixture, across the tortilla, in a line, just off center, toward you. Roll up the tortilla tightly. Place into a baking dish that comfortably fits the width of the enchilada. Continue filling and rolling until the chicken mixture and the tortillas are used.
Pour the sauce over the prepared enchiladas in the pan. Spread evenly. Don’t worry too much about getting the sauce down in all the nooks and crannies. That will happen as it bakes.
Top with the shredded pepper jack cheese.
Bake for 30 to 45 minutes until the pan is bubbly and the cheese is melted and lightly browned on the top.
Remove from oven and allow to rest for five to ten minutes before serving. This will help the enchiladas to set up a bit before you attempt to lift them out of the pan in one piece.
Leftovers should be stored in an airtight container in the refrigerator and eaten within three days.
This recipe is not recommended for freezing either before or after baking due to the inclusion of sour cream which may separate and break after thawing.