Chicken Enchilada's

I love Mexican food.  But, it seems anywhere I go, the only type of sauce I find on any Mexican dish is a red sauce or everything is soaked in cheese sauce.  I like red sauces and cheese sauces, but it gets old after a while and I'm always searching for new and different flavors to Mexican food.

I made these for the first time tonight after finding this recipe in Woman's Day magazine.  If you like a fresh and a bit different tasting Mexican dish, you'll love this. The cilantro really  freshens things up without over powering the other spices.  The sour cream gently moistens the meat without making it to heavy and rich.  I normally don't like to use canned sauces (Not that they don't taste good, but I don't care for the preservatives and other 'things' in there. I like to know what I'm eating.) in my cooking, but I couldn't find all the ingredients, I needed to make a good green sauce, so I opted to use a commercially made green sauce.  You'll find that the recipe doesn't call for any salt.  Don't fret.  This is nicely seasoned and very little, if any, salt is needed once served.

Shredded pork or even a flaked salmon would be nice alternatives to chicken.

Bon Appetite!

                                            Chicken Enchilada's

3 cups Chicken,                                           3 Anaheim Chilies, seeded and chopped

cooked and shredded                                   1 cup Pepper-Jack cheese, grated                      

1 cup Sour Cream                                        1 -16oz jar Green Salsa

1 cup Cilantro, chopped                               1 pkg flour tortilla's

½ Red Bell Pepper, chopped

1 ½ tsp Garlic, minced

1 tsp Cumin

1. You'll need a 13x9 inch greased baking dish.  Preheat oven to 350deg.

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2 .In a bowl, mix chicken, ½ cup each of the sour cream and cilantro, the pepper, garlic, cumin, chilies and ¼ cup cheese.

3 .In a separate bowl, puree salsa and remaining sour cream and cilantro. 

Spread 1 cup on the bottom of prepared baking dish.

4. Spoon 1/3 cup chicken mixture down center of each tortilla.  Roll up and place in baking dish.  Seam side down.

5. Pour remaining sauce over tortillas and bake uncovered for 35 minutes.  Sprinkle with remaining cheese and bake for 15minutes longer or until bubbly.

Hint:  The recipe didn't call for this, but when boiling the chicken, so that I can shred it, I put a couple bay leaves and ½ an onion and a whole clove of garlic in the water to help season the meat.  Just remove meat and discard broth....or you can save it for another meal.  It'll freeze nicely.