Okay, people. Today’s enhiladas are scrumptious! You have to try them!! (Are you convinced yet? Did I use enough exclamation points? !!!!!! How about now?)
The recipe comes from Ms. Erika, one of Anna’s preschool teachers. Cate had Ms. Ferneyn and Ms. Erika several years ago and now Anna has the same two lovely teachers. Not only are they fabulous preschool teachers, but they shower me with recipes, food and produce. These ladies are kindred spirits and I love them as much as my girls.
Ms. Erika brought us dinner a few times last year through all the baby-being-born madness and these enchiladas were one of the meals she shared with us. These enchiladas are delectable and you can use chicken or black beans or both! The cilantro sour cream sauce is so good, with a mellow, balanced heat that pleases both kids and adults alike. It’s my new favorite enchilada recipe and, when I made them the other night, I could not eat just one.
Cilantro Sour Cream Enchiladas
From Ms. Erika, preschool teach extraordinaire
- 3 cups shredded cooked chicken OR 2 cans black beans, rinsed and drained (or a half and half combo)
- 1 cup sour cream
- 1 cup fresh cilantro, chopped
- 1 red bell pepper, chopped
- 1 can (4 or 4.5 oz) chopped green chilies
- 1 1/2 cups shredded Cheddar or Monterey Jack Cheese, or a combination
- 1 1/2 tsp minced garlic, or to taste
- 1/2 tsp ground cumin, or to taste
- 1 package (10 count, 17.5 oz) soft taco size flour tortillas
- 1 jar (16 oz) green salsa
- 1/2 cup water
- Suggested toppings: sour cream, guacamole, chopped tomatoes, diced onion, minced cilantro, extra green sauce
Grease a 13×9-inch baking dish. (Jane note: I did not grease my pan b/c I forgot. Everything turned out fine.)
In a bowl, mix chicken, half of the sour cream and half of the cilantro, the red pepper, chilies, 1/2 cup cheese, garlic and cumin.
Puree salsa, water and remaining 1/2 cup each of sour cream and cilantro in a blender or food processor. Spread 1 cup over the bottom of the prepared baking dish.
Spoon about 1/4 – 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in rows on the sauce in the baking dish. Cover and refrigerate, along with the remaining sauce and cheese, up to 2 days.
To serve: Heat oven to 350*. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer or until bubbly.
Serve with lots of toppings and tortilla chips.
Jane notes that you need to read: I think these are better if you make them the day before, but I cooked them as soon as I assembled them and they were still AWESOME. Also, I didn’t pour all of the sauce over the enchiladas for baking – I reserved probably 1/2-3/4 cups or so and used that as a topping when we ate the enchiladas.