Happy Sunday night all 😀
I must say that for the first time in a long time I’m really really looking forward to Monday…
Why? The big secret reveal is ON!!!
I seriously can’t wait to share this with you friends. So much so that I don’t know that I’ve slept half as much as I should have this weekend.
6:30am internal wakeup calls much? Who does that?
In order to keep myself occupied and my mind off all the excitement I decided to go all out with some homemade enchiladas tonight!
I’m talking homemade tortillas too. Remember this lil’ tortilla press? 😉
Chicken Enchiladas w/ Salsa Verde & Mexican Crema Sauce
Makes 10 enchiladas.
Has anyone else ever tried using Mexican crema before? I’ve been so curious about this stuff and finally took the plunge!
It. Is. Lucious.
Kind of a mix between sour cream and cream?
- 1lb boneless, skinless chicken thighs (about 6-7)
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 1 tsp cumin
- 1/2 block cheddar, shredded
- 2/3 cup Mexican crema
- 2 7oz. cans Herdez salsa verde
- 10 corn tortillas
- cilantro to serve
I’m way too fascinated with making homemade corn tortillas. I’m just not going to fight it anymore 😛
To make the filling: poach the chicken thighs in boiling water, 10 minutes or until cooked through. Then shred using the 2-fork method and add your seasonings (salt, pepper, cumin) while still hot.
Cook the chopped onion in 1 tblsp olive oil over medium heat, or until soft. Add in chopped garlic towards the end. Mix with the shredded chicken.
To make the sauce: mix together the Mexican crema and salsa verde. Gorgeous.
Then get your assembly station ready. Corn tortillas, chicken filling, shredded cheese and sauce.
Layer a bit of the green sauce on the bottom of a baking dish (I made 2 small baking dishes full). Then assemble the enchiladas by adding some of the chicken & onion mixture to a corn tortilla…
Top with shredded cheese.
And roll, laying into the baking dish with the seam side down.
Fill up your baking dish tightly with the enchiladas.
Then top the some more of the green sauce and a bit of shredded cheese.
Into a 350F oven for 30 minutes, covered with foil, they go. Once time is up if they have some extra liquid then leave uncovered in the oven for another 5 minutes.
Loved these! The Mexican crema made such a great sauce when mixed with the spicy salsa verde! Plus the chicken filling had delicious flavor. So excited that I have 294 more of these to polish off this week 😛
The Man picked out all the filling and scooped up the sauce… He isn’t a fan of the texture of homemade corn tortillas for some reason (even though he ate them this time and loved them, but who am I haha?)
Hey, more for me 😉
If you’re feeling adventurous and want to try something new, this would be a great recipe to try out! Simply sub out corn tortillas from the grocery store’s refrigerated section and even pre-cooked chicken if you want.
These enchiladas could come together in no time flat.
See everyone tomorrow — I can’t wait 🙂