My dear friend Aisling graciously gave me this enchilada recipe she thought I’d like. Boy was she right. These enchiladas are delicious! Little did she know, they hit a special place in my heart (and stomach). The sauce for these is a mixture of salsa and sour cream. My family always has a certain dip as an appetizer at family gatherings the sauce tastes just like it, so when I tried these enchiladas, they made me think of home. I decided to give these enchiladas the name “Rosa Enchiladas” because of the pinkish color of the sauce. I hope yall enjoy these and thank you Aisling for the recipe!
PS: If any other friends or family members want to donate a recipe for me to try and feature on the blog, send it my way! : )
3 chicken breasts
1 can of cream of chicken soup (10.5 oz)
1 large jar of salsa/picante sauce (16 oz – any level of hotness)
1 container of sour cream (16 0z)
1 cup shredded Mexican cheese
1/4 cup fresh cilantro
Preheat the oven to 400 degrees. Bring a pot of slightly salted water to a boil. Boil the chicken breasts until done. Shred the chicken using two forks and set aside in a bowl.
Mix the cream of chicken soup, half the jar of salsa, and all the sour cream together. Pour half of this mixture into the bowl of chicken and combine. Add about 1/2 cup of cheese (or however much you like) and the cilantro into the chicken mixture and combine.
Spoon the chicken mixture into the tortillas and roll into enchiladas. Pack them into a 13×9 baking pan until full. Pour the remaining sauce on top of the enchiladas and sprinkle more cheese on top. Bake for 20 minutes or until cheese is melted. Top with more cilantro (if desired) and enjoy!