It is Secret Recipe Club time again! It seems like forever since I have participated! I am excited to be back to the fun this month.
This month I was assigned Edesia’s Notebook. Lesa is a stay at home mom to 2 little girls. She has a very extensive list of yummy looking recipes on her site. I had a hard time picking what to make! Lemon Pepper Pappardelle with Roasted Garlic Sauce was very high on my list! Unfortunately we don’t have a Trader Joe’s, and I couldn’t find the right pasta I am still on the hunt though, and will make it soon!
We love Mexican food, and Lesa has plenty of Mexican food on her blog. I finally decided on Sour Cream Chicken Enchiladas, and made her Guacamole Rice to go with it. The enchiladas were creamy and delicious! The rice wasn’t our favorite, but I don’t think that is any fault of the recipe. My husband is not a fan of cilantro. I cut back on the amount, but it was still a lot for him. I like avocado with rice though, so I think leaving the cilantro out would be good for us!
Sour Cream Chicken Enchiladas
Adapted from Edesia’s Notebook
1 cup chicken, cooked and shredded
1/4 onion, diced
1 cup sour cream (I used a mix of low fat and fat free)
1 1/2 cups Cheddar Cheese
8 small tortillas (I used flour, but corn would be good too)
Enchilada Sauce (2 small cans, or your own recipe)
Preheat oven to 350 degrees.
Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom. Pour over the rest of the enchilada sauce. Cover with foil and bake for about 35 minutes, until bubbly and warm. Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).