I realize that lately, I’ve made quite a few recipes that I claim to be “the best ever”. I guess I’ve just been really lucky with my choice of recipes here lately…what can I say? Apparently I have great taste! 😉 And here’s another one to add to that “Best Ever” category; the Homesick Texan’s Salsa Verde Sour Cream Enchiladas…these are pure gold, my friends. Pure. Gold. I have to be honest, when it comes to sour cream enchiladas, I’m not a big fan. They just always seem really bland to me, and I almost never order them at restaurants. But when I spotted these on The Novice Chef, something about them was just reaching out to me…“make me, Amy; make me!”. Thank the good Lord I did; after just one bite, hubby and I both deemed these the BEST enchiladas we’ve EVER had. That’s a pretty serious statement, y’all. Tex-Mex isn’t something we take lightly down here…it’s serious stuff. But these are seriously good enchiladas. I will most assuredly be making these over, and over, and over again.
Salsa Verde Sour Cream Enchiladas
-seen on The Novice Chef, originally from the Homesick Texan
4 boneless chicken breasts, cooked and shredded (I cooked mine in the crackpot for about 5 hours)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
Yields: 12-15 enchiladas
HOLY TEX-MEX BATMAN! I’m definitely going to make these this week! Thank you so much for posting this!
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Comment by Jess — March 15, 2010 @ 1:08 AM
These look absolutely incredible!!!!!
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Comment by Jennifer — March 15, 2010 @ 6:02 AM
i’ve been dying to try this recipe but haven’t gotten around to making them yet! they look so amazing! i love the Homesick Texan!
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Comment by ashley — March 15, 2010 @ 10:37 AM
If you have more “best ever” recipes like this one keep on bringin ’em because this one rocks 🙂
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Comment by Eliana — March 15, 2010 @ 12:23 PM
wowwy! These look so yummy!
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Comment by shelly (cookies and cups) — March 15, 2010 @ 1:02 PM
These are my favorite enchiladas…yep, best ever. My corned beef and cabbage are cooking away in the crock pot as I type. It smells soooooooo good! Enjoy your St. Patrick’s Day and come join me for Crock Pot Wednesday if you can.
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Comment by Debbie — March 15, 2010 @ 5:18 PM
Oh yum, yum, YUM! These look amazing!
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Comment by Kelsey — March 15, 2010 @ 7:32 PM
Hi! Would these be OK to assemble in the moring, then bake later in the day (kept in the fridge of course)?
Thanks!
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Comment by Lorie — March 17, 2010 @ 3:25 PM
Absolutely, Lorie! You could even assemble them and freeze them if you wanted to! -Amy
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Comment by amy — March 17, 2010 @ 3:30 PM
So glad you enjoyed them Amy! They are definitely a new staple here at my house! And I am sorry to hear you are leaving TWD but I bet you will be plenty busy with everything else going on!
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Comment by Jessica — March 18, 2010 @ 3:10 AM
These sound and look really good. I am always looking for good Mexican recipes. I needed a new chicken enchilada recipe for Dean and Callie. Can’t wait to try these out.
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Comment by Glenda — March 21, 2010 @ 11:13 PM
We just made these for dinner and we are in love! My husband told me these need to go on the weekly rotation. Yummy!
Thank you!
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Comment by Nicole — March 29, 2010 @ 9:22 PM
I’m SO thrilled you enjoyed them, Nicole! And thank you for telling me how they turned out!! -Amy
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Comment by amy — March 29, 2010 @ 9:32 PM
We made these and your stuffed peppers and my husband LOVED both! He can be difficult to please but he really really loved them both. Thanks!
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Comment by Amber — June 17, 2010 @ 3:10 PM
Made these today…….so yummy!!!!! 🙂
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Comment by aimee — September 13, 2010 @ 7:33 PM
[…] What is your favorite meal to cook? Tex-Mex! I love these enchiladas- they’re always a big hit. http://www.singforyoursupperblog.com/2010/03/14/knock-your-socks-off-chicken-enchiladas/ […]
Pingback by Reader Questionnaire « — November 9, 2010 @ 12:56 PM
YUM. TOtally on my must have list.
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Comment by Priscilla-The Wheelchair Mommy — February 4, 2011 @ 11:07 AM
I saw these, and knew I had to make them. They were the BEST enchiladas I have ever eaten!! My husband was beyond happy when he tried them. He said they were better than any restaurant enchilada and I could totally sell them! This recipe is definitely a keeper! Thanks so much!!
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amy Reply:
March 15th, 2011 at 4:47 PM
That’s great, Tiffany!! I’m so happy everybody enjoyed them! Thanks for telling me!
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Comment by Tiffiny — March 15, 2011 @ 4:29 PM
Made these tonight and I’m officially in love. I used salsa verde from Trader Joe’s, tasty stuff! I’ve tried various enchilada recipes in the past (red and white) and was never crazy about any of them so I’m glad to have a keeper recipe now!
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Comment by April in CT — May 19, 2011 @ 8:54 PM
I just made these. YUM. I added crisp tender peppers and cilantro rice and used Chipotle marinaded chicken inside. It’s a keeper!
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Comment by Jessica — June 3, 2011 @ 3:06 PM
This is my favorite enchilada recipe and have had rave reviews for it. I always serve it with lime & cilantro rice and black beans. Thanks!
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Comment by Brittany Legger — July 1, 2011 @ 9:37 AM
Amy, these were not only “knock your socks off good”, but I think my husband’s eyes literally rolled back in his head! Not to mention the tastegasims we both experienced. They have taken up residence as our new favorite enchiladas, and I now have a monopoly going on marriage proposals. 🙂
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Comment by Diana — September 19, 2011 @ 3:25 PM
Have you ever used corn tortillas with this recipe?
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Comment by Nalie — February 2, 2012 @ 8:42 AM
Thanks a bunch! I’mm going to try these…….
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Comment by Grace Smith — February 13, 2012 @ 8:48 PM
This looks SO, SO good! I love to make enchiladas but I’ve never made them with sour cream in the sauce 🙂
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Comment by Elissa — May 16, 2012 @ 2:47 PM
[…] Slightly Adapted From Sing For Your Supper Blog […]
Pingback by Salsa Verde Sour Cream Enchiladas « Rosemary and Olive Oil — June 22, 2012 @ 11:18 AM
I made these last night and this is now my new favorite recipe. They were delicious! I served them with lime cilantro rice and loved every bite. I used a can of chopped green chilies instead of the Jalapeno simply because I didn’t have one. The sauce would be good on anything! Thank you sharing this one.
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Comment by Tina — April 15, 2013 @ 8:35 PM
I’ve made these a few times, and they are to die for. So if you want to show off your cooking abilities, make this!
This last time I made a few changes. The flour tortillas become a little soggy, so I substituted with corn tortillas. I also hate boiling chicken, so I used a rotisserie. And be sure you grate your own cheese. SO much better fresh!
Best recipe ever! 🙂
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Comment by Heather — July 13, 2013 @ 10:02 PM
Made these tonight for dinner… what an excellent recipe! I’ve never tried the salsa verde in my sour cream sauce, but do like salsa verde, so had no second thoughts about adding it here. These were just fabulous! Thank you for sharing! Shredded my own cheese and had seasoned black beans and Ultimate Mexican Cornbread (from Allrecipes.com)for sides. Will definitely make again and again. I just cooked the chicken breasts on the stovetop in a cast iron pan. 4 was too many (big ol’ Texas chickens, I reckon).. but no complaints. Will use the leftover cooked breast meat for chicken salad. Again, these were excellent!
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amy Reply:
February 8th, 2014 at 8:45 PM
Glad to hear it! Thanks for letting me know!
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Comment by Linda — February 8, 2014 @ 8:03 PM