Sour Cream Chicken Enchiladas

A delectable enchilada recipe featuring two of our products - Southwest Chipotle Salsa and Roasted Green Chile & Tomato Salsa.

Ingredients

  • 1 bunch Cilantro
  • 1 cup Sour cream
  • 1 jar Robert Rothschild Farm Southwest Chipotle Salsa
  • 1 jar Robert Rothschild Farm Roasted Green Chile & Tomato Salsa
  • 2 Chicken breast halves, skinless, boneless, cooked, shredded
  • 1 Onion
  • 12 Flour tortillas, 6 inch
  • 2 cups Cheddar cheese, shredded
  • Directions
    1. To make sour cream mixture, in a blender or food processor, puree cilantro, sour cream, Southwest Chipotle Salsa and 4 oz. of the Roasted Green Chile & Tomato Salsa. Set aside.
    2. To make chicken mixture, in a large bowl, combine shredded chicken, onion and the remaining Roasted Green Chile & Tomato Salsa. Mix well.
    3. Preheat oven to 350 degrees F. Heat tortillas in conventional or microwave oven until soft.
    4. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom.
    5. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture oven all and top with shredded cheese.
    6. Cover dish tightly with aluminum foil and bake at 350 degrees F for about 30 minutes, or until dish is heated through and bubbling.

Products used in this recipe

Customer Reviews

Become a Club Member to sign up for special promotions and recipes.

Questions? Call us 800.356.8933

About Us

Guest Services

Helpful Info

Orders