Tuesday, September 16, 2014

Tasty Tuesday: Sour Cream Enchiladas & Rice

At our house, we have "Mexican Monday"& this meal is a favorite... for Monday or any day or the week!


The Ingredients:

  • 1 lb boneless, skinless chicken breast
  • 8 oz sour cream
  • 1/4 cup milk
  • 1 can condensed cream of chicken soup
  • 1 tbsp fresh cilantro, chopped or 1 tsp dried cilantro
  • 1 can Rotel tomatoes
  • 1 cup onion, diced
  • 8 large tortillas
  • 1/2 cup shredded mexican cheese blend
  • 4 oz can diced chilies (optional)
  • 2 cups mild salsa
  • 1.5 cups water
  • 1 package taco seasoning
  • 2 cups brown or white instant rice

The Directions:

Preheat oven to 350 degrees. Fill a large pot with water & add chicken breasts. Boil until cooked thoroughly, then use a fork to shred. Coat 9x13 baking dish with cooking spray.

In a medium saucepan, mix together sour cream, soup, milk & cilantro. Heat through, stirring constantly. (This boils quickly, so please keep stirring!). Once heated, set aside. In a large skillet or pan sprayed with cooking spray, combine chicken, Rotel tomatoes, onions & green chilies (optional). Heat until onions are thoroughly cooked & transparent. Sandwich tortillas between damp paper towels & warm in microwave for 10 seconds, or until flexible.

Divide chicken mixture into 8 equal parts (will be approximately 2 tbsps). Spoon chicken mixture onto each warmed tortilla & wrap. Place in 9x13 baking dish, with seam side down (or they'll unravel). Pour sour cream sauce over enchiladas & sprinkle mexican cheese on top.

Bake for 25-30 minutes until bubbly & cheese is melted.

While enchiladas are in oven, combine salsa, water, & taco seasoning in a sauce pan & bring to a boil. Remove from heat & stir in rice. Allow to sit for 15 minutes, then fluff with a fork. Rice & enchiladas should finish about the same time.





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