Monday, May 8, 2017
Chicken Enchiladas with Sour Cream Sauce
Just in time for Cinco de Mayo this deliciously simple Enchiladas casserole. You add more heat to dish by adding more hot sauce and 2 not one jalapeno pepper. Have fun adding your own spin to the meal.
1 pound boneless chicken breast or use Purdue short cuts
2 tablespoon olive oi
1 bunch scallions
2 cloves garlic
1 fresh jalapeño chile pepper, chopped
1 cup tomatoes, chopped
1/4 cup snipped fresh cilantro
2 teaspoons Franks Hot sauce
1/2 cup cream
1/2 cup sour cream
10 soft flour tortilla
1 cup shredded Mexican cheese blend
Pre-heat oven to 350 F. Place chicken breast in baking dish. Sprinkle with salt and pepper. Bake for 30 minutes. Shred chicken and place in bowl, set aside. Heat oil in skillet, add scallions, garlic, jalapeno pepper and tomatoes. Saute, stirring for 5 minutes then add cilantro and hot sauce continuing to cook for another 2 minutes. Set aside. Put tortilla between two paper towels and microwave for one minute. Fill each tortilla with 1/4 cup chicken mixture and roll up tortilla. Place tortillas, seam sides down, in baking dish. Combine cream, sour cream and spoon sauce over tortillas. Top with cheese and Jalapeno wheels. Bake for 25- 30 minutes or until bubbly and starting to brown. Serve with sour cream, salsa and guacamole.