Lisa of Jersey Girl Cooks posted this easy and delicious enchilada recipe last December but I didn’t discover it until recently. My husband loved these enchiladas. After the first bite he said, “Oh, these are good.“ Then he said the same thing about ten more times. I loved that they were quick and easy as well as delicious!
- 4 bone-in chicken breasts or purchased already cooked rotisserie chicken
- olive oil
- 2 medium onions, thinly sliced
- 3 cloves of garlic, chopped
- 1 teaspoon cumin
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup salsa verde
- 1/2 cup light sour cream
- 1/2 cup cilantro, chopped
- 12 6-inch corn tortillas (I used flour tortillas)
- 3 cups shredded light Mexican blend cheese
- Preheat oven to 375 degrees.
- Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.
- Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.
- Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.To assemble enchiladas get a large baking dish and spray with cooking spray. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. (You can also put tortillas in the microwave for a few seconds to make them easier to work with.) Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.
- Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.
Recipe by: Dinners for a Year and Beyond
Thanks Lisa for sharing this wonderful recipe. Be sure and stop by her blog to check out all her fabulous recipes!
I also owe Lisa a big thank you because I was the winner of her My Blogspark General Mills Movie Moment giveaway! I received my tickets this week and I’m planning to take the family to the new Sandra Bullock film this weekend!
Starting in November, you can receive a free movie ticket when you purchase two specially marked packages of General Mills’ Cereals. After purchasing two cereals, visit generalmills.com/moviecash to enter the code found inside each box of cereal and print your free movie certificate good for admission to any movie.
I also owe a big thank you to Ninette of Big, Bold, Beautiful Food, my Daring Baker buddy, who recently received the Over the Top Award and passed it on to me!
Ninette always has wonderful recipe and great pictures of her beautiful food and recently wrote a touching post asking “are food blogs really about food? Maybe. Or maybe they’re about sharing the joy of every day moments and what we have in common.” I couldn’t agree more.
I’m passing this award on to the following fabulous women with Over the Top food blogs:
I also owe a big thank you to Fahrenheit 350° for awarding me the Lemonade Stand Gratitude Award. She recently celebrated her one year blogiversary with a fabulous week long giveaway! Her cute polka dot blog is filled with fun ideas and delicious food.
The rules of accepting and sharing this award are:
- Put the logo on your blog or post
- Nominate at least 10 blogs that show an attitude of gratitude
- Link to your nominees within your post
- Comment on their blog to let them know they’ve received this award
- Share the love and link to the person who nominated you
- Tell us how you’ve come to have an attitude of gratitude
I am grateful for all the wonderful friends that I have met through blogging. I usually start my day on Twitter and always leave with a smile. So I’m passing this award on to some of the wonderful, witty food bloggers who bring sunshine to my day:
- Janet of LaDue & Crew
- Megan of Megans Cookin’
- April of Abbys Sweets
- Shelby of Grumpy’s Honeybunch
- Asha of Fork-Spoon-Knife
- Barbara of Vino Luci Style
- Tiffany of Food Finery
- Cristie of The Table Runner
- Maria of Two Peas and Their Pod
- Becky of Vintage Mixer
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