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  1. Thursday, September 13, 2012

    Cilantro Sour Cream Enchiladas

    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
    Recipe type: Main Dish
    Cuisine: Mexican
    • 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
    • 1½ cups shredded Cheddar or Monterey Jack Cheese, or a combination
    • 1½ tsp minced garlic, or to taste
    • ½ tsp ground cumin, or to taste
    • 1 package (10 count, 17.5 oz) soft taco size flour tortillas
    • 1 jar (16 oz) green salsa
    • ½ cup water
    • Suggested toppings: sour cream, guacamole, chopped tomatoes, diced onion, minced cilantro, extra green sauce
    1. Grease a 13×9-inch baking dish. (Jane note: I did not grease my pan b/c I forgot. Everything turned out fine.)
    2. In a bowl, mix chicken, half of the sour cream and half of the cilantro, the red pepper, chilies, ½ cup cheese, garlic and cumin.
    3. Puree salsa, water and remaining ½ cup each of sour cream and cilantro in a blender or food processor. Spread 1 cup over the bottom of the prepared baking dish.
    4. Spoon about ¼ – ⅓ 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.
    5. 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.
    6. Serve with lots of toppings and tortilla chips.
    7. 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 ½-3/4 cups or so and used that as a topping when we ate the enchiladas.

    cilantro sour cream enchiladas | from @janemaynard at

  2. Wednesday, April 18, 2012

    Homemade Enchilada Sauce {Red}

    I’ve had a hankering for enchiladas lately. Normally I go with the creamy chicken enchilada recipe that I love so dearly, but this week I felt like a more traditional enchilada. And I wanted to try something I’ve never done before…make the sauce from scratch. I’ve always either bought a sauce packet or enchilada sauce in a can, but I got to thinking yesterday…homemade enchilada sauce would probably be pretty easy to throw together. It was!
    homemade enchilada sauce from @janemaynard
    After some poking around the Internet, I discovered that most enchilada sauce recipes are pretty much the same, so I just did a variation on what I found. I really really liked how the enchiladas came out! Nate and Anne (my sister who recently moved to town) agreed it was very tasty. No more packets and cans for me…I’ll definitely make the sauce from scratch from now on!
    homemade enchilada sauce from @janemaynard
    I stuffed last night’s enchiladas with pinto beans, cheese, grilled chicken, and sauteed bell peppers and onions. I just couldn’t stop myself from adding more and more stuff! Of course you could keep them more simple, but, I’ve gotta say, that combo was mighty fine.
    Also, if I may, I do believe that I made the best guacamole ever last night. How do I do it? 😉
    homemade enchilada sauce from @janemaynard


    homemade enchilada sauce from @janemaynard
    Homemade Enchilada Sauce {Red}
    Recipe type: Main Dish
    Cuisine: Mexican
    • 1-2 cloves fresh garlic, minced or pushed through a press
    • 2 tablespoons finely diced onion- ¼ cup canola or vegetable oil
    • 2 tablespoons flour
    • 2 tablespoons chili powder
    • 1 8-ounce can tomato sauce
    • 1½ cups water
    • ½ teaspoon cumin
    • salt to taste (about ½ teaspoon)
    • cayenne pepper to taste (if desired”¦I left it out last night for the girls, but we agreed this sauce would be SO good all hot and spicy!)
    1. Heat about 1 tablespoon of the oil in a medium sauce pan over medium heat. Sautee onions until translucent. Add the rest of the oil, garlic, flour and chili powder. Stir constantly and cook for 3-5 minutes over medium heat. Add tomato sauce, water, cumin. Simmer over medium-low heat for about 10 minutes. Season with salt and cayenne pepper (if using).

  3. Wednesday, January 31, 2007

    Creamy Chicken Enchiladas

    Creamy Chicken Enchiladas
    These are delectable!
    Recipe type: Main Dish, Chicken
    Cuisine: Mexican
    • 2 cups chicken, cooked & shredded
    • 2 tablespoon olive oil
    • 1 clove garlic crushed
    • 8 oz tomato sauce
    • ¼ teaspoon salt
    • 3 cup heavy cream
    • 5 bouillon cubes – chicken
    • ⅓ cup olive oil
    • 12-18 tortillas (I usually end up making 8 enchiladas in a 9×13 dish – I believe the medium sized tortillas, about 8-9”³ in diameter)
    • 1½ cups monterey jack grated cheese
    • 1 large onion
    • ¼ teaspoon sugar
    1. Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

    creamy chicken enchiladas web