I’m picky about my Mexican food… it’s a blessing and a curse. So, when I make a recommendation, you know it’s going to be GOOD.
Growing up in a vibrant and delicious Mexican household, I enjoy the best homemade Mexican food made by my mom and grandma. One of those routine dinner favorites was enchiladas. Typically they made green enchiladas – plus those are my favorite over the ones with red sauce. Over the years, I noticed both my mom and grandma added one special ingredient to their green enchilada sauce…
Enchiladas were one of the first meals I ever made for my husband. It was an instant hit! He asked me, “what did you add to the sauce?” He later shared his rave reviews of my enchilada recipe with his coworkers. They then made them at home and said they were never making enchilada sauce any other way.
For me, enchilada sauce should be creamy and flavorful. That’s why I add a dallop of sour cream (or Mexican creama) to my green enchilada sauce. It does a couple of things: it adds creaminess and will mild any spiciness the sauce might have.
Now as a mom who works full time and has to make a quick dinner the entire family will enjoy – enchiladas have become a week night staple. Here’s my recipe and the products I use to make delicious enchiladas!
What you will need:
- 1 can of green enchilada sauce (I use Siete Foods or La Victoria Green mild enchilada sauce.)
- Corn tortillas or Siete Foods Almond Flour tortillas
- One pound of shredded chicken
- Shredded Colby Jack cheese
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- Pepper to your liking
- 2-4 tablespoons of sour cream
How to make them:
- Preheat oven to 350 degree.
- In a large bowl, combine cooked shredded chicken with the garlic, cumin, salt and pepper to taste.
- Warm the tortillas in a microwave for 30 minute (I use a microwave tortilla pouch) until they’re warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.
- Pour the enchilada sauce over the tortillas and then top them with the remaining cheese. I like to save a little sauce on the side to pour once served on a plate.
- Bake for 20 minutes, until cheese is melted and bubbly. Serve.
