Tuesday, March 3, 2009

Chicken and Sour Cream Enchiladas

16 oz. sour cream
2 c. cooked chicken, chopped
8 oz. shredded co-jack or mexican blend cheese
1 c. salsa
2 tbsp. chopped cilantro
1 tsp. ground cumin
(10) 6" flour,whole wheat, or low carb tortillas
1 c. shredded lettuce
1 c. chopped tomatoes

This is a family pleasing recipe that can be thrown together very quickly, as long as you do a little prep ahead of time. We first made these enchiladas while trying to find a way to use up all that yummy leftover turkey from Thanksgiving. They were so good that we knew it wouldn't be that much of a stretch to use chicken in place of the turkey for an everyday type of meal...and boy, were we right! Try them tonight and have yourself a little fiesta!

We're sorry, did someone say MARGARITAS???? Please send directions, we'll be right over!!!

The most important part of making this meal quick is to cook the chicken either earlier in the day, or even a day or two ahead of time. We either bake it or grill it with a little cumin sprinkled on top, and then dice it up and store it in the fridge until it's time to put the enchiladas together. We would even venture to say that you could bake it, dice it, and freeze it to pull out whenever you want to use it...you be the judge! And besides, we're all about freezing things when you can to make life a little easier. And don't forget that lovely, green, fresh cilantro!!! Cilantro is wonderful...don't be afraid to use it, even if it's not your favorite. It's very mild in this recipe...we promise...and it gives it just the right amount of sass!

Ok, so now that you've already got your chicken cooked and diced, let's start by mixing 1 cup of sour cream, the tasty chicken, 1 cup of the cheese, 1/4 cup of salsa (pick whatever level of heat you like), the cilantro and cumin in a big pretty bowl. Doesn't it look yummy already? Go ahead and stick your finger in there for a taste...you won't regret it!

Now, spoon about 1/4 cup of the chicken mixture onto each tortilla. We really like the whole wheat or low carb tortillas...they get a little crispy around the edges, which is always a plus in our book! Roll each tortilla up and place them in a 9x13 baking dish. Top with the remaining 3/4 cup of salsa (or more, depending on your taste!) and cover with foil.

Bake at 350* for about 30 minutes. Sprinkle with the remaining 1 cup of cheese and continue baking until the cheese is melted. Now, make it pretty by topping with chopped lettuce and tomato and serve with a nice sized dollop of sour cream and a bit of salsa on the side. Don't fear the sour cream, people...it's the stuff dreams are made of!

Coming Soon... Muffins With Fiber AND Fabulous Flavor! They DO Exist!


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