So I'm early...it's not Cinco de Mayo yet and I've already had two Mexican food posts this week! I have to be honest..with all of the Mexican inspired food being shown in blogland these days I started craving chicken enchiladas. I usually do a perfectly good recipe that contains canned condensed soup. It's great..really! Very homey and creamy. I wanted to try something different though and hopefully more like those I've tried at restaurants. I couldn't find a recipe just like what I was hoping for so combined a few and the result was very rich and yummy! I whipped up some refried beans for a side (out of the can but spruced up with onions, garlic and butter).
Sour Cream Chicken Enchiladas
16 oz sour cream, divided
6 oz cream cheese (I use the kind in the tub), divided
1 cup cooked chicken, shredded
1 small can green chiles
1 small can green salsa, divided
1/2 cup heavy cream
8 oz finely shredded cheddar ( I used a great local cheese that is basil flavored)
Tony Chachere's Creole Seasoning
8 flour tortillas
Combine half of the sour cream, half of the cream cheese, chicken, green chiles and half of the green salsa. Season to taste with garlic salt, Tony's or your favorite seasoning. Divide evenly between 8 tortillas, sprinkle with a couple of tablespoons of shredded cheese and roll up. Place in a 9x13 casserole. I usually have to put the 8th one lengthwise because I roll them too fat! Mix remaining sour cream, cream cheese, cream and green salsa. Pour this over enchiladas being careful to cover all. If it is too thick add more cream. Cover with remaining cheese. Cook at 375° for 30 minutes. Let sit for at least 5 minutes before serving.
Whew..after that rich meal I need a walk around the yard!!!
Purple daisies by the bubbling rock
This azalea is so bright it's almost neon!
I am a sucker for the candy strip look so couldn't leave the nursery yesterday without this geranium.
And some future food for the Kitchen!