August 27, 2004

Sour Cream Enchiladas

They're not real, traditional enchiladas, but they're easy and they're tasty. This is one of those things I never really measure for, so I'm kind of fudging here. It's really easy to make ahead of time, and it's something I often make for people on those occasions where you might provide a meal for someone, like after a birth or a death or an illness. It's very easy to adjust this to make a huge amount or a small pan. It also reheats pretty well.

• Cooked chicken, about 2-3 cups (leftovers are perfect--I sometimes cook extra chicken so I can make this a few days later), chopped
• One onion, chopped
• One jar of salsa verde
• A large handful of cilantro
• Two cups of sour cream
• A package of flour tortillas (8-10)
• Grated cheddar cheese

Filling:
Mix chicken, onion, and half the salsa

Sauce:
In blender, mix sour cream, cilantro, and remaining salsa

In 9x13 baking dish:
Spread a thin layer of sauce in bottom of pan.

Fill each tortilla with an equal amount of chicken mixture, roll and place seam down in baking dish.

Spread remaining sauce evenly over tortilla rolls and cover with cheese.

Bake at 350 for a half hour or so, until the cheese is melty and the sauce is bubbly. Cook it longer if you are making a bigger amount.

Submitted by Patti

<Seven Layer Bars | Garlic-Grilled Whole Chicken>

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