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Foodie 411

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Easy Sour Cream Chicken Enchiladas

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Sometimes I make these enchiladas with both a green salsa and a red sauce. For an extra dash of color, pour the red sauce down the center of the rolled tortillas in a wide strip and spoon the green salsa on both sides. Then I center a thin strip of shredded cheese down the middle, studded with sliced ripe black olives.

Ingredients

3 cups
cooked chicken, hand torn
1/2 cup
roasted green chilies, chopped
3/4 cup
low-fat sour cream
1/4 teaspoon
cumin
10-12
white corn tortillas
1 1/2 cups
Monterey Jack, cheddar, or vegan cheese, shredded
1 tablespoon
olive oil
1 small
onion, peeled, diced fine
1 teaspoon
chili powder, mild or hot
1 teaspoon
cumin
3-4 cloves
garlic, minced
1 28-ounce can
crushed fire-roasted tomatoes
1 teaspoon
organic sugar or agave
1 splash
balsamic or red wine vinegar
2 teaspoons
dried cilantro, or 1 tablespoon fresh minced cilantro
juice from a large fresh lime
cracked or lemon pepper, to taste
light olive oil, as needed
chopped fresh cilantro

Instructions

Lightly oil a 13x9" baking dish. Preheat oven to 350°F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.
To make the baked enchiladas: Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
Bake for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.

Tip

Quickie Enchilada Sauce: If you're really in a hurry, stir together an instant sauce using one of the following: 16 oz. of your favorite red or green salsa / 16 oz vegetable juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies. / 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com