Sour Cream Chicken Enchiladas
- 8 ounces sour cream (I always use light)
- 1 6 oz can chopped green chilies
- 1/2 cup salsa verde or tomatillo sauce
- 1/2 cup or so homemade chicken stock
- 1 cup shredded or diced cooked chicken
- salt and pepper to taste
- 6 corn tortillas
- 1 cup shredded Cheddar cheese or a Mexican mix
In a skillet, heat the sour cream, chilies, tomatillo sauce and chicken broth. Stir as you heat it. If it seems too thick, add a bit more chicken broth or water.
Remove 1/2 cup or so of the sauce at this point and set aside.
Stir in the chicken simmer 15 minutes or so. Add salt and pepper to taste, which will depend heavily on how seasoned your broth was.
Preheat the oven to 350 F while your chicken mix is simmering.
When it’s close to the 15 minutes, heat your corn tortillas so they’ll be more pliable. I have a Styrofoam tortilla warmer that goes in the microwave that I picked up for $1 at the grocery store years ago. You can also microwave the tortillas wrapped in paper towels.
Lay a tortilla on a plate or cutting board, place some of the chicken mix in the middle in a row across the tortilla, then add a small bit of grated cheese, then roll the tortilla up and place seam side down in a small baking dish. Repeat until all the chicken sauce is used up. Top with the 1/2 cup of sauce that you pulled out earlier. Sprinkle the rest of the cheese on top.
Bake uncovered at 350F for 15-20 minutes.