Spiced Sour Cream Enchiladas

Sour Cream Enchiladas

Growing up in Southern California, I have a built-in love for Mexican food. Its made up of everything good about food; meat, cheese and lots of flavor. What makes Mexican cuisine so delicious is it’s simplicity. Anybody can give it a go and when in doubt all you have to do is add more cheese and sauce and you’ve got something incredible. I don’t eat Mexican food that often (ok, I’m lying) but when I do I tend to stick with tacos and tamales because I just can’t get enough. This often means other, equally amazing food items get neglected. Since I can’t eat at a taco shop for every meal I’ve began to learn how to re-create some of the items in my own kitchen. This recipe is a take on a classic sour cream enchilada and is filled with the 3 golden ingredients I mentioned before; meat, cheese and flavor. Delicioso!

4 (6-8″) tortillas
1 cup shredded rice cooker chicken
1 cup sour cream
½ cup salsa verde
1 (4 oz) can green chiles
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp coriander
1/2 tsp salt
1 cup cheese, shredded

Thoroughly combine all ingredients except tortillas, chicken, and cheese in a bowl. Mix together 1/2 cup of the mixture with a half a cup of cheese and the shredded chicken.

Spread a thin layer of sour cream sauce on the bottom of the inner pot of your rice cooker. Evenly distribute filling among the 4 tortillas, rolling each up and placing them in the bottom of the pot in one layer. Cover with remaining sauce and top with remaining cheese.

Set to White Rice. When the rice cooker switches to Keep-Warm turn cooker off and let enchiladas set for a few minutes before serving.


Over to You
What’s your version of enchiladas? Share and inspire us!

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