Easy Sour Cream Chicken Enchiladas

By cprzybyl

Make"Christmas Enchiladas" with both a green salsa and a red sauce. I pour the red sauce down the center of the rolled tortillas in a wide strip and spoon the green salsa on both sides. Then I center a thin strip of shredded cheese down the middle, studded with sliced ripe (black) olives.

Ingredients

• 3 cups cooked chicken, hand torn
• 1/2 cup roasted green chilies, chopped
• 3/4 cup low-fat sour cream
• Juice from a large fresh lime
• Cracked or lemon pepper, to taste
• 1/4 teaspoon cumin
• 2 cups Quickie Enchilada Sauce* (see below)
• 10-12 white corn tortillas
• Light olive oil, as needed
• 1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
• Fresh chopped cilantro
• 1 tablespoon olive oil
• 1 small onion, peeled, diced fine
• 1 teaspoon chili powder, mild or hot
• 1 teaspoon cumin
• 3-4 garlic cloves, minced
• 1 28-oz. can crushed fire-roasted tomatoes
• 1 teaspoon organic sugar or agave
• 1 splash of balsamic or red wine vinegar
• 2 teaspoons dried cilantro or 1 tablespoon fresh minced cilantro

Preparation

Step 1

Instructions
For enchiladas, combine the following ingredients:
3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup low-fat sour cream
Juice from a large fresh lime
Cracked or lemon pepper, to taste
1/4 teaspoon cumin
2 cups Quickie Enchilada Sauce* (see below)
10-12 white corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro
Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
Make your Quickie Enchilada Sauce (recipe below) or if you're really in a hurry, stir together an instant sauce using one of the following:

* 16 oz. of your favorite red or green salsa

* 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour

* 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.
Quickie Enchilada Sauce
1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder, mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire-roasted tomatoes
1 teaspoon organic sugar or agave
1 splash of balsamic or red wine vinegar
2 teaspoons dried cilantro or 1 tablespoon fresh minced cilantro
Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.