Chicken Verde Sour Cream Enchiladas

I’ve already made the Verde Salsa, the plan is to combine this with sour cream to make these chicken enchiladas a bit differently than I usually make them. In a blender of cuisinart, mix tomatillo salsa (2.5 cups) with sour cream. Then heat over low heat on the stove.
Start with three boneless skinless chicken breasts and boil in water that has been seasoned with salt, onion and garlic powder. Once cooked through, shred the chicken with a fork.

Saute chopped onion over low heat with some olive oil, add some garlic and continue to cook until onion is translucent.


Add a teaspoon of cumin and a teaspoon of the vinegar from the pickled jalapeno jar. Add a cup of the verde/sour cream mixture and fold in the shredded chicken.




Heat 3/4 cup canola oil in a small frying pan over medium high heat. When the oil is hot, dip one corn tortilla in the oil for a second or two until it becomes soft. Drain the oil and place the tortilla on a plate. Pat the tortilla with a paper towel to absorb excess oil if you wish.

The secret to great tasting enchiladas is dipping the tortillas in hot oil to soften them.

Set up your assembly line. Tortillas, chicken mixture, shredded Mexican cheese. Spread half a cup of verde/sour cream mixture in bottom of casserole pan. Stuff a spoonful of chicken and a pinch of cheese in each tortilla, place seam side down in casserole dish. Continue making the rest of the enchiladas in the same way. Generously cover the enchiladas with the rest of the verde/sour cream sauce.

Sprinkle remaining shredded cheese over the top.

Heat in a 400 degree oven until sauce and cheese is melted and bubbly, about 10 to 20 minutes.