Disclosure: This post was sponsored by Hood and the Hood Meal Makeovers series. I was provided with compensation for sharing. All opinions are my own.
Today I’m going to share my Chicken Enchiladas with creamy salsa verde, a new twist on one of our family favorites, sour cream enchiladas.
You already know we love Mexican food here. A lot of my recipes are inspired by south-of-the-border cuisine.
We also use a lot of Hood sour cream in this house. I consider it a staple…I use it for a lot of my soups and sauces. In fact, earlier this year, I shared a recipe for my Creamy Citrus Black Bean Soup using Hood sour cream. Today I’m going to be using it in my creamy salsa verde sauce.
Yesterday I made raw salsa verde to use for this recipe. If you follow along with my Facebook page, then you know it was quite the exercise in self control while I was cooking. It was so good, it was a challenge not to just dig in with the chips!
We belong to a chicken CSA, so we roasted our chicken to use for this recipe, and this morning it is actually getting double duty as it went into the soup pot with a bunch of veggies for stock. Of course, you could also use a rotisserie chicken in a pinch.
I shredded some chicken for my enchiladas, and added some cream cheese, cheddar, green chiles, and corn to round out the mixture. Then for a kick, I added a little chipotle chili powder.
I am so tired of my enchiladas sticking to the bottom of my baker that I tried adding a sheet of parchment paper underneath my rolled enchiladas this time. It worked like a charm. The enchiladas just slid off, and I didn’t have to scrub my dish!
As I mentioned, for the sauce I went with a mix of homemade raw salsa verde and sour cream. You could probably substitute jarred salsa verde, but if you can get tomatillos, it only takes a few minutes to make and it tastes so much better. Stir in some sour cream, and you have a nice creamy sauce.
Put your chicken enchiladas with creamy salsa verde in the oven for 15-20 minutes at 375 degrees, and you’re done. I topped mine with some chopped cilantro, sliced olives and tomatoes. You could also add some chopped green onions and a little more sour cream!
Really, this is quite an easy recipe. And I got a thumbs up from the family!
[Tweet “Can’t wait to try these Chicken Enchiladas w/ creamy salsa verde! #HoodMealMakeover #SourCream”]
- 10 flour tortillas
- 2 cups shredded chicken
- 4 oz cream cheese
- 1 4 oz can of chopped green chiles
- 1 cup corn
- 1 teaspoon dried chipotle pepper
- 2 cups shredded cheddar cheese
For the sauce
- 2 1/4 cup homemade raw salsa verde
- 1 cup Hood sour cream
- Extra shredded cheese
- sliced black olives
- chopped tomatoes
- chopped cilantro
- extra sour cream
- Preheat oven to 375 degrees. Line your rectangular glass baker with parchment paper...the enchiladas will slide right off and clean up will be much easier!
- For the enchilada mixture, combine the shredded chicken, cream cheese, green chile, corn, chipotle pepper, and 1 cup of the cheese. Mix well. The cream cheese should bind all ingredients together.
- Place several tablespoons full on each tortilla and roll tightly.
- Line enchiladas up side by side in baker.
- Sprinkle the other cup of cheese on top.
- For the sauce, combine salsa verde and sour cream. Mix well.
- Pour sauce over the top of enchiladas.
- Cover with tin foil and place in oven for 15-20 minutes or until bubbly.
- With a couple minutes left to go, remove tin foil and sprinkle with a little extra cheese.
- After removing from oven, garnish with chopped cilantro, chopped tomatoes, sliced black olives and extra sour cream.