We spent a couple days in Virginia Beach this week. Two days of boating, playing in the water and soaking up the sun. We ate brunch at our favorite-brunch-place-in-the-world, Citrus. Everytime we go to Virginia Beach we HAVE to eat there. It’s a great diner atmosphere with awesome brunch selections (and lunch but we always get breakfast). I had their Beach Benedict which has avocado, tomato and spinach in place of the typical ham in an eggs benedict. The rest of it is traditional with a crispy english muffin, poached eggs and hollandaise sauce….served with a side of yummy grits!!
One night we ate at another one of our favorite spots, Tautogs. They have amazing seafood and fun bartenders. We always eat at the bar when we go there. One of the bartenders plays music just like Travis does so they had plenty to chat about. I was busy sipping on a pomegranate martini and eating up their Tau-Pho. The Pho had tons of veggies (baby bok choy, squash, zucchini, onions, jalapenos, peppers, cilantro) and had TONS of shrimp it in. It was like 95 degrees outside and I was eating hot soup and sweating but it was WORTH IT!!!
We got home yesterday afternoon and I enjoyed a little “me” time. I worked out, showered, got my nails done, went grocery shopping and after cooking dinner I went over to my friends Brian and Jes’ house. They live in my neighborhood so I just had a walk around the corner (bonus)! They made samples of super-healthy smoothies with their Vitamix blender for us to try and we washed those down with glasses of wine. Super fun time!
I have made this recipe once before about a month ago for my brother and my Dad’s birthday (their birthdays are one day apart on the 24th and 25th of May). Due to the commotion of having guests over and cooking at the same time I didn’t take any pictures. The original recipe that I made from Sing for Your Supper blog made enough enchilada sauce and chicken filling to fill two 13×9 dishes (about 20-22 enchiladas). That was nice the first time I made these since I had 9 people to feed but I had to cut it down for just the 3 of us. This recipe makes enough enchiladas to fill one 13×9 dish.
Devin gave them his signature thumps up and Travis said they were really, really good. These enchiladas are a little spicy from the jalapeno and cayenne pepper, creamy from the sour cream and tangy from the salsa verde. I can’t wait to have leftovers for lunch today 🙂
Salsa Verde Sour Cream Enchiladas
- 2 chicken breasts, shredded (I used a rotisserie chicken and saved the legs and wings for the guys to snack on later)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeds removed, minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup light sour cream
- 1 cup (or half of a 16 ounce jar) of Medium Salsa Verde, I used Herdez
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons dried cilantro (I forgot to buy fresh)
- kosher salt and freshly ground pepper to taste
- 1/2 cup each sharp cheddar and monterey jack cheese
- 10-12 flour tortillas
- Preheat oven to 350 degrees. Heat large non-stick skillet and spray with non-stick olive oil spray, then add butter. When the pan heats and butter melts add the onion, garlic and jalapeno and saute until soft. Add flour and stir constantly for 2 minutes. Whisk in chicken stock until smooth and bubbly. Add cumin, cayenne, salt, pepper and cilantro and stir. Then add in salsa and sour cream. Let it come to a simmer and then turn down to low while you prepare the tortillas.
- Spray a 13×9 baking dish with non-stick olive oil spray. Add 2 ladle-fulls of sauce to the bottom of the dish. Add some chicken and cheese to each tortilla and roll up. Place in the pan seam-side down. Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 25 minutes or until bubbly and slightly browned. Serves 3-4 with leftovers.