Ingredients: |
Ingredients: 3 boneless, skinless, chicken breasts (you may also used roasted chicken from grocery store to save time).
3 Cups Chicken Broth
1 Medium Onion, Chopped
1 tsp plus 1/4 tsp ground Cumin
1 bunch Cilantro (stems removed); reserve a few pieces for garnish
2 Cups low-fat sour cream
1 16 oz jar Zapata© Fire Roasted Green Salsa (mild) or Herdez © Salsa Verde
1 16 oz Jar Ortega © Green Chile Picante Sauce (divided use)
2 Cups shredded Cheddar Cheese (or other flavor)
8 (8 inch) flour tortillas
Tortilla chips and fresh salsa for garnish
|
Directions: |
Directions:Bring chicken broth, chopped onions and 1 tsp cumin to a boil in a large skillet. Add chicken breasts and simmer 8 - 10 minutes on each side until chicken is no longer pink. Remove chicken and onions and let cool. Shred chicken and put into medium bowl.
To make sour cream mixture -- in a blender, puree cilantro, sour cream, the roasted green salsa and 1/3 of jar of the Green Chile Picante Sauce. Set Aside.
To make the chicken mixture -- combine chicken and onions with the remaining 2/3 of the Green Chile Picante Sauce, 1/4 tsp cumin and freshly ground pepper to taste. Mix well.
Heat tortillas in microwave until soft and warm. Pour about 1/3 of the sour cream mixture into 9x13 glass baking dish to coat bottom. Place equal amounts of the chicken mixture into each of the 8 tortillas. Roll up tortillas and place seam-side down in a pan. Pour remaining sour cream sauce over the tortillas and top with cheese (you do not have to use all of the sauce). Cover dish tightly with aluminum foil and bake for about 30 minutes. Remove foil and continue baking for about 15 minutes more until dish is heated through and bubbling. Serve on individual plates and garnish with reserved cilantro, tortilla chips and a dollop of fresh salsa. |
This recipe for Sour Cream Chicken Enchiladas is from