Sour Cream Chicken Enchiladas

"I have made this a couple of times now and think it is wonderful. I do have quickie version that developed from this recipe. I hope this will help someone in a bind or in a hurry. First I shred chicke..." See moren from a rotisserie chicken. Then for the filling I take salsa and strain out all the liquid and add the “dry salsa” to the chicken> I probably strain a cup to a cup and half. I also chop half of an onion and add that in. Then for the sauce I prefer just mixing the sour cream and jalapeno salsa. Spoon the chicken mixture into flour tortillas. Pour a little sauce into the pan then your enchiladas and the rest of the sauce on top and lots of Mexican blend cheese. This is my quick and easy version of this recipe! It tastes so, so good. I garnish with shredded lettuce, fresh tomatoes, and guacamole. Yum! Yum!"

"The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food o..." See moref my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. ... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not."

"Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in oil~corn or canola. It adds a little fat but it stops the mushy problem. I used to make all enchiladas as this r..." See moreecipe states (no frying tortillas) and couldn't figure out why they were always mushy. Even corn tortillas have a better texture when fried for a minute ;)"