Sour Cream Green Enchiladas with Avocado Relish

Oh how I love sour cream. I could write an entire blog featuring sour cream. But, I realize not just everyone shares my unnatural love of this most delicious dairy product. I think this hearkens back to my formative years, when my aunt would make copious amounts of green onion dip (didn’t we call that “California dip” back in those days?) for me to snack on. Or for dinner. Or to serve as a babysitter perhaps. I was a fairly shy kid, and a painfully slow eater, but I would slowly, meticulously destroy as much of this as she would shove in front of me. It was almost like a challenge – is she going to stop eating? Is she ever going to stop feeding me? Bring on another bag of Fritos! There is still some dip left at the bottom of the vat!

For this recipe, I actually refrained from going overboard on the sour cream. This recipe makes a tangy, spicy sauce that is offset by the creamy goodness of avocado relish.  You can tailor it to your own heat tolerance, but of course I went for the spiciest versions of the ingredients that were used. And feel free to add more sour cream to your enchiladas once they are finished - I did! (Shocker...)

Sour Cream Green Enchiladas with Avocado Relish

 (2 servings)

Sour Cream Green Enchiladas

Approximately 2 cups Chicken breast, shredded (use whatever you like or have on hand – leftovers, grilled, baked)

½ cup sour cream

1 small can tomatillo salsa

1 small can green chiles

¼ cup onions, finely diced

1 teaspoon butter

1 teaspoon flour (or Wondra)

4-6 corn tortillas

oil, to heat tortillas

4 ounces Monterrey Jack cheese, shredded

Avocado Relish

1 large avocado, large dice (try not to use the squishier avocados)

¼ cup tomatoes, finely chopped

1 tablespoon onion, finely diced

1 tablespoon cilantro, finely diced

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon cracked black pepper

For the relish, chop the avocados, tomatoes, onions and cilantro, and add to a bowl.

Sprinkle with lime juice, salt and pepper.

Mix carefully – try not to make this into guacamole. Refrigerate until enchiladas are done.

Shred chicken, grate cheese. If your chicken is really bland, you may want to season it a bit. I simply threw in a smidge of cumin, for that nice earthy flavor, and a bit of garlic. Set aside.

Add butter to a small pan with the onions, sautee until translucent. Add flour (or Wondra) and stir until well blended. (I love Wondra – it’s so awesome to cook with, I wondra what I ever did without it!)

Add tomatillo salsa and green chiles, stir. Cook on medium for a couple of minutes, remove from heat.

Stir in ¼ cup of sour cream. YUM.

Cover pan and set aside. 

Warm tortillas in a small skillet with a small amount of cooking oil. On medium-high heat, cook each tortilla for 15 seconds on each side. They should be pliable and starting to bubble. You can dab any extra oil with paper towels if you wish.

Slather the bottom of your cooking pan with a spoon or 2 of enchilada sauce. Slather – I hate that word.

Down the center of each tortilla, slather (there it is again!) a teaspoon of sour cream. Sprinkle about a half cup of shredded chicken in a line down the sour cream. Sprinkle Monterrey Jack along the same line.

Roll tortillas and place seam side down in the pan.

Cover with the enchilada sauce, and top with the remainder of the Monterrey Jack cheese.

Cook at 350 for 30 minutes. Crank it up to Broil, and cook an additional 5 minutes, to get the top cheese nice and bubbly.

It’s best to let these set for 5-10 minutes, as they fall apart easily if you serve them right out of the oven.

I hope you enjoy my recipes! If you have any questions or feedback, please feel free to comment or email me – I would love to hear from you.