In honor of Cinco De Mayo (and also baby hank’s 5 month birthday), we are having my favorite sour cream enchiladas. Although, we have these about once a week so technically it’s not too special of a night but they are so delicious. The recipe is from Sunset magazine. It calls for corn tortillas that you soften in oil before filling them with the chicken mixture. Jared prefers flour tortillas, while I prefer the corn so I usually alternate weeks between corn and flour, to be fair and all. Whenever I make chicken-anything, I make extra so I can use it for enchiladas. And it’s great because I usually have everything else in the fridge to make them. I always serve it with mexican rice and corn.
Chicken Enchiladas with Sour Cream
From Sunset Magazine
3 cups shredded skinned cooked chicken
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.) (actually I prefer jack cheese)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) salsa ( i do half salsa, half canned enchilada sauce)
1. In a bowl, mix chicken, sour cream, 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. (I let them cool in layered between paper towels).
3. Fill tortillas equally with chicken mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa and enchilada sauce evenly over the top.
4. Bake in a 350° oven until heated through, about 20 minutes.