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Saturday, June 25, 2011

Recipe: Sour Cream Salsa Verde Enchiladas & Spanish Rice

Tonight, the lovely and I made dinner together, my sour cream salsa verde enchilada recipe and mom's spanish rice recipe. Everytime I mention that I'm making these everyone wants the recipe. The problem with that is I don't actually have a recipe; I just make them. So tonight I finally wrote out the recipe, here it is!

Enchiladas:


Feeds 4-5 people

2-2.5 Pounds of chicken (thighs or breast)
Seasoning
10-15 tortillas
2 jars of salsa verde
1.5 pound tub of sour cream
1 bushel of Cilantro
2-8oz packages of cheese (1cheddar, 1 Monterrey jack & cheddar)
Grill, boil or bake chicken. Season to your liking (I use season salt or we buy boneless skinless chicken thighs already seasoned from HEB [I highly recommend that for fajitas and whatever else…since we started buying this we don’t use anything else]).

Shred or chop the chicken. Set to the side.

Preheat oven to 350.
Chop cilantro finely. I usually use about 25 stems or more, depending on taste (I break the ends of the stems off throw them away, then put the entire rest of the stem and leaves in the chopper). Mix together the cilantro, sour cream, and 1 & 3/4s of a of jar salsa verde. I reccomend this brand of salsa verde. I've made these enchiladas with just about every other brand, and none are as good as this one.

Taste the mixture, if you need more cilantro add now. Mix the remaining salsa verde with chicken. Take an 8x8 pan and pour in enough of the salsa mixture to “grease” the pan. Heat the tortillas in the microwave for about 30 seconds to make them easier to work with. In the tortillas put chicken and cheddar cheese (put as much or as little as you prefer, I like them fat :) so I put a lot), and line them in the pan. Generously pour salsa mixture over the enchiladas (not all, but a lot….whatever salsa mixture you have left use for dip...it's VERY yummy). Sprinkle package of Monterrey jack & cheddar cheese on top. Bake 20-35 minutes. If you have left over chicken, cheese and tortillas make crispitos for those in your household that may not like sour cream.

Rice:
Minute Rice
Water or Chicken Broth
1 tablespoon minced garlic
Olive oil
Kernal corn & ½ carton pre-prepared (produce section at the store) Pico de gallo OR chopped bell pepper & onion OR 1 can rotel
Tomato bullion

In a pot sauté the vegetables & garlic with olive oil (just enough oil to make the vegetables not stick to the pan). Once cooked, cook the rice with the vegetables according to the directions on the box (with the water put in tomato bullion-1 teaspoon per cup of water). 2 cups of rice will feed 3-4.




Hope you enjoy! Let me know what you think when you make them!
P.S. If you make enough for left overs, they are so much better the next day!

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