Salsa Verde Sour Cream Chicken Enchiladas ~Chicken Enchilada Recipe ~Bulk Cooking ~ Noreen’s Kitchen

Let’s make meal number 4 from our roasted chicken! Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today! These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat. I planned for two enchiladas per person, however if you have younger kids they may eat less. I only enjoyed one and was full and satisfied. These are rich and delicious. So, this may stretch further than four people.

I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal. Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal. You could even add fresh spinach to the filling to include more greens. As economical, budget stretcher meals go, this one is one of my favorites!

The secret to this dish is definitely in the sauce! You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup. The sauce is simple. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like to also add a small can of chopped green chilies to add more of that flavor.

The filling is simple. shredded chicken, shredded cheddar cheese and a bit of the sauce. All mixed together to make a thick but workable filling for the tortillas. I divided the filling evenly between eight “fajita sized” flour tortillas. I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier. Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar. I fit all of these into a foil pan and they were perfectly snug. You can feel free to use your favorite baking dish to make this as well. Just be sure the enchiladas have enough space to spread out on each end. You don’t want them folded up on themselves.

When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly. As this bakes the sauce will cook down into all the crevices and become even more delicious. I then topped this with a generous handful of pepper jack cheese. You can add more or less to your preference and if you like a different type of cheese then go for it! I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.

This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing. Everyone is going to love this one. Even people who think they don’t like enchiladas will love this. The creamy sauce is the key! This casserole is best made and eaten fresh. Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking. If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.

I don’t recommend this recipe for freezer banking due to the sour cream. Once frozen and thawed this will “break” making the sauce separate and look unappetizing and not become creamy upon baking. So this should not be frozen before or after cooking.

I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it! I hope that you give bulk cooking a try some time soon!

Happy Eating!

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hi everyone I’m Narine and welcome to my kitchen and our continuing series of budget Buster bulk cooking chicken edition today I’m going to knock it out of the park and make these delicious salsa verde sour cream and shelah t’les this is a pan that will serve four people to enchiladas each and we’ve only used two cups of chicken in it I can’t wait to show you how this all comes together [Music] okay we’re going to dig right into our continuation of our budget Buster bulk cooking series chicken edition and we’re going to move on to another main meal for a family of four we’re going to be making salsa verde sour cream enchiladas and this is going to serve four people we’re going to make two inch less per person so I have eight fajita sized flour tortillas I have two cans of cream of chicken soup you can choose to make your own like I said in a previous video but this is for ease and expedience so there’s nothing wrong with this we’re going to use two cans your choice I prefer cream of chicken in this but if you want something else go for I think the cream of chicken works better I have two cups of shredded chicken we still have two cups to go and we’re going to do something else with that we have two cups of sour cream I have one cup of a salsa verde salsa like a green chili salsa I have one cup of pepper jack cheese shredded and one cup of sharp cheddar cheese shredded so what we’re going to do before we start anything is we’re going to go ahead we’re going to build our sauce then I’m going to move my tortillas out of the way really quick because we’re going to go ahead and take our chicken and put it in a bowl try not spill it and I’m going to take the sharp cheddar and I’m going to mix it in just by hand and yes I know I probably should have put this in a larger bowl but I stuck the meat and big chunks in just in a bowl and I use my hand mixer to shred it that made it really easy and I didn’t have to get my hands in there a whole bunch so there we’ve mixed our cheddar cheese and our chicken easy-peasy now let’s build our sauce so we’re going to take our cream of chicken soup and our sour cream and our salsa verde or green chilli salsa goes right in there go ahead and get yourself a whisk and get as much of that sauce off of there as you can and just blend this up it smells incredible just in the bowl it smells really great now this is going to be the sauce that we cook our enchiladas in now what I want to do is I want to take a little bit of this sauce and I want to mix it in with the chicken and the cheese so I’m going to say maybe a cup we’re going to say maybe a cup just go ahead and mix that chicken and cheese and that sauce all together it does smell really good now let’s roll some enchilada so what I think I want to do is grab me a tablespoon and you’re going to want to make sure that you have an even amount when you roll an enchilada you do not want to over stuff it because it becomes unruly and you want to roll these up real tight and then I have a foil pan right here and just set it on down in there okay we’re on our last one and you see I’m kind of folding it over and then tightening it up and just rolling it nice and tight now if you do it the right way you can fit eight of them in that casserole dish now I’m just using a foil pan tonight because it’s convenient and it’s easy so now you want to take this sauce right on top spread it out these are going to be saucy and delicious and as this cooks it’s going to cook down into all those crevices in between the enchiladas and it’s going to be wonderful now I’m going to take the 1 cup of pepper jack cheese you can use whatever kind of cheese you like you can just go ahead and use like a 1 1 bag of shredded cheese if you like because that’s 2 cups and that’s what we’ve used in here if that’s all you have then then go for it I think the only kind of cheese I wouldn’t recommend in here would be mozzarella I’m going to go ahead and put this in a 350 degree preheated oven for about 30 minutes 45 maybe you’re just going to want to check it you’re going to want these to be bubbly you’re going to want the cheese to be melted and you’re going to notice that the sour cream sauce kind of may look cracked a little bit and that’s when you know everything’s going to be ready and perfect to eat so I’ll be back when these are ready to serve okay there you have it our enchiladas were in the oven for 30 minutes at which point I checked them and they were beautiful they were bubbly and they were this golden hue on the top and the cheese was melted and the sauce is creamy and it has seeped into all those little crevices and nooks and crannies and I couldn’t be more pleased I dished up a serving this would be lovely to take to a potluck supper it doesn’t break the bank and I think you’re really going to love it the cheese has melted and like I said this sauce has made everything beautiful so are you ready to taste this yeah I think you’re ready Oh [Music] can you taste the chicken yeah see you’re not you’re not missing any chicken mmm that’s phenomenal hmm why don’t you think about truth oh that’s lovely we only use two cups of chicken in this again remember I have more chicken in the fridge and I have the carcasses and the skin and the bones left over from what was in the fridge the carcasses are in the freezer and I think that we may actually get six dinners out of all this chicken I can’t wait to see what else I can do so that is how you make a delicious pan of salsa verde sour cream enchiladas for your family and you’re going to serve between four to six I think with this I think that is a generous a generous serving what I’ve done is with the two enchiladas is definitely a generous serving but you know you could feed eight people with everyone only ate one if you rounded it out with maybe some beans and rice or some other things you have a salad on the side and and it’s a delicious meal at home Mexican takeout night it’s going to be great I want to thank you for joining me today so that I could share with you how to make these enchiladas if you enjoy the video please consider giving me a thumbs up and if you’re not already please be sure to hit that subscribe button and if you are subscribed please be sure and hit the bell button so you don’t miss any notifications because we don’t want you to miss out on all the real food for real people real easy recipes that we’re always presenting right here on our YouTube channel and straight from our kitchen I can’t wait to continue sharing with you this bulk cooking series we have so many more ideas coming and I’m excited to share them with you I hope that you give these salsa verde sour cream enchiladas a try and I hope you love them and until next time I’ll see ya [Music] you [Music]