Home / Recipes / Main Dishes / Enchiladas Suizas (Sour Cream Enchiladas)
28 November, 2015

Enchiladas Suizas (Sour Cream Enchiladas)

Posted in : Main Dishes on by : cjremmers

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print penegra tablet price As a personal chef this recipe for Enchiladas Suizas was on my menu.  It was requested many times.  Since then I have found another recipe for Enchiladas Suizas that I will share with you that is made with a red sauce and not the green sauce, but just as delicious.

how to order Misoprostol online without a prescription To make it easier for you, you can buy the green sauce already prepared.  I really like this green sauce you can purchase at the grocery store,  I also recommend it for several other uses.  The brand is Herdez, usually it is on the hot side.  This is a staple in my pantry.  By using Herdez salsa verde will save you several steps.

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INGREDIENTS:

1 jar or 2 cans of Herdez green sauce

1 teaspoon of canola oil

1 cup of sour cream

3 chicken breast (cut in medium to large pieces)

½ onion

1 teaspoon of thyme

1 teaspoon of oregano

1 bay leaf

2 boxes of thawed frozen spinach (squeeze out water)

¼ cup of canola oil or more if needed for frying tortillas

9-12 corn tortillas

8-12 oz of Monterrey jack cheese

DIRECTIONS:

Cover chicken with just enough with water and add onion, thyme, bay leaf, and season with salt and pepper.  Bring to boil, cover and lower heat and simmer for 1 hour.

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Heat oil and when hot add Herdez, let it sizzle for 1 to 2 minutes then turn off heat and add sour cream.

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Remove chicken from water and shred, and then add the spinach.

Heat ¼ cup of oil for frying tortillas a few seconds on both size, just to soften and then set aside on paper towel to drain.

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Preheat oven 350° degrees F.

Pour a little sauce on to the baking dish.

Add mixture to your tortilla and roll, and place them in the baking dish seam side down.

After you have done that cover with the remaining sauce and top with cheese.

Bake in oven for 10 minutes or so to heat thru or until cheese has slightly browned.

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