Some people go South for the winter to escape the cold… well, we go South for other reasons. We head down yonder to enjoy the rich, creamy flavors of Going South Enchiladas. Every tortilla is packed full of the yummiest chicken mixture and smothered in a spicy sour cream mixture and plenty of melty cheese. Trust us, it’s worth the trip! So, the next time you want to switch things up (and maybe even get warmed up, too), Going South Enchiladas are ready for the adventure!
Ingredients
For the sour cream mixture:
- 1 bunch fresh cilantro
- 1 cup sour cream
- 2 (7-ounce) cans jalapeño salsa
- 1/2 (7-ounce) can prepared green chile salsa
For the chicken mixture:
- 2 chicken breast halves, skinless and boneless, cooked and shredded
- 1 onion, chopped
- 1 1/2 (7-ounce) cans prepared green chile salsa
For the enchiladas:
- 12 (6-inch) flour tortillas, warmed
- 2 cups cheddar cheese, shredded
- cilantro leaves, to taste, for garnish
- tomatoes, to taste, diced, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a blender, add the 1 bunch of the cilantro, the sour cream, the jalapeño salsa, and 1/2 can of the green chile sauce and purée until smooth.
Step 3 –In a large bowl, add the chicken, the onion, and the remaining green chile salsa and mix well to combine.
Step 4 –Pour enough of the sour cream mixture into the bottom of a 9×13-inch baking dish to coat.
Step 5 –Place 2 heaping tablespoons of the chicken mixture in each of the warmed tortillas. Roll them up and place them, seam-side down, on the sour cream mixture in the baking dish.
Step 6 –Pour the remaining sour cream mixture over the enchiladas and then top with the shredded cheese.
Step 7 –Cover the baking dish tightly with foil and bake the enchiladas until they are heated through and bubbling, about 30 minutes.
Step 8 –Serve the enchiladas garnished with the remaining cilantro and the tomatoes.
