Sara's Sour Cream Chicken Enchiladas

In honor of Cinco de Mayo, I had to post my Mother-In-Law, Sara's amazingly simple, but delicious Sour Cream Chicken Enchilada recipe. This is yet another family favorite. David and I have come up with our own version of this tasty dish, just to switch things up a bit and make it a little more spicy. However, you can't beat Sara's original recipe....it's truly a classic. Our recipe is following Sara's. Serve with plenty of tortilla chips, salsa and of course a nice, frozen margarita! AAARRRREEEEEBBBAAAAA!!! Feliz Cinco de Mayo!!

Sara's classic recipe is as follows:

1 cut up chicken cooked or roasted from the grocery store

1 bag Doritos corn tortilla chips

1 - 16 oz sour cream

1 can cream of chicken soup

1 tsp chili powder

3 cloves of garlic, crushed

1 can Ro-tel tomatoes (optional)

1 bunch green onion, chopped

1 cup Monetary Jack cheese, shredded

1 cup Mozzarella cheese shredded

jalapeno slices

Salsa

Guacamole

*you can used taco flavored Doritos if you prefer.

Crush Doritos and layer on the bottom of a large casserole dish. Mix the cooked chicken, sour cream, soup, cumin, garlic, tomatoes and onion well. Layer on top of Doritos. Top with both cheeses. Bake at 350 degrees for 45 minutes or until cheese edges start to golden. Serve with Refried beans and rice as sides. Serve with guacamole, salsa and pico.

Serves 8

Our Twist on Sara's Recipe

1 cut up chicken cooked or roasted from the grocery store (2 - 2 - 1/4 lbs)

12 ounces fresh tomatillos (4 - 5 large), husks removed

1/2 of a medium onion, cut into thin wedges

2 fresh jalapeno peppers

3 cloves of garlic

1 - 14.5 oz can diced fire-roasted or Ro-Tel tomatoes, undrained

3/4 cup packed fresh cilantro sprigs

16 oz Mexican crema or creme fraiche or sour cream

1 can cream of chicken soup

1 tbsp all-purpose flour

1/2 tsp salt

1 bag Doritos corn tortilla chips

1 cup Monetary Jack cheese, shredded

1 cup Mozzarella cheese shredded

jalapeno slices

Salsa

Guacamole (optional)

Preheat broiler. Carve or pull meat from the chicken. Using two forks shred meat. Measure 2 - 1/2 cups of the chicken for this recipe. (Save the remaining chicken for another use.) On a large baking sheet combine tomatillos, onion wedges, chile peppers and garlic. Broil 3 inches from heat about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling. Cool slightly. With gloved hands, use a paring knife to peel as much of the skin from the peppers as possible; halve and seed peppers. Core tomatillos. Reduce oven temperature to 350 degrees; adjust oven rack to center of oven. In a blender combine broiled vegetables, undrained fire-roasted tomatoes, and cilantro. Cover; blend until smooth. In a big bowl add pureed vegetables, Mexican Cream, soup, flour and salt. Blend together well. Crush Doritos and layer on the bottom of a large casserole dish. Layer chicken mixture on top of Doritos. Top with both cheeses. Bake at 350 degrees for 45 minutes or until cheese edges start to golden. Serve with Refried beans and rice as sides. Serve with guacamole, salsa and pico.