It’s been a while since I have posted a food recipe and I thought that the weekend would be just the time to remedy my absence from the food scene;) My family is crazy about Mexican-inspired food. In fact, we typically eat at least one meal a week that has a Latin flare.
We are drawn to the spiciness and zest of Mexican recipes. I think all those years living in Thailand and Laos
conditioned us for eating chilies and spicier foods. Enchiladas are one of our favorite meals because they come in one-dish and don’t require the construction and components that tacos and fajitas do.
Although we do enjoy the spice, I have found that using straight enchilada sauce from the can is often too overpowering. Today, I am sharing my creamy enchilada verde recipe.
10 large flour tortillas
3 cups shredded chicken
1 can green enchilada sauce (10 oz)
1 cube chicken bouillon
1/4 t. ground pepper
1/2 t. salt
1/2 packet of dry taco seasoning
1/3 c. plain yogurt
2. t. corn starch
2 to 3 cups shredded cheddar, Colby or Pepper Jack cheese
Enchiladas: Saute shredded chicken, 1/2 c. of water and taco seasoning in a pan until the sauce thickens slightly. Assemble enchiladas…spoon a generous amount of chicken in the middle of a tortilla, sprinkle a small amount of cheese, fold ends about 1 1/2 inches toward the center and roll.
Place the enchilada seam-down in a greased 9×13 casserole dish. Place 8 enchiladas side-by-side down the length of the pan and then, place the remaining 2 enchiladas horizontally in the open space.
Sauce: Heat bouillon cube and 1 cup water in a small sauce pan until dissolved. Whisk in corn starch. Cook until thickened, then add yogurt and enchilada sauce.
Pour the enchilada sauce over the top and cover with the remaining cheese.
Bake covered at 350 degrees for 45 minutes.
Serve with sour cream and homemade salsa.
This is a winner with all ages and it reheats very well too.
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