Salsa Verde Sour Cream Enchiladas
Yield: 12-15 enchiladas
A quick note about these, you must use the Ortega Medium Salsa Verde to achieve the correct taste. The medium is not hot, just flavorful. I tried a more expensive Salsa Verde and was very disappointed in the lack of flavor it added to the sauce. So make sure and pick up the Ortega one! You won't be sorry!
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of Ortega Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.