The best enchiladas I’ve ever had were at The Mission in Syracuse. Granted, I don’t eat a lot of enchiladas, but they do something to them at The Mission that makes them leaps and bounds better than those I’ve had anywhere else.
I call these gringo enchiladas because, well, there’s not a lot about this that seems authentic. I’m not slow roasting the chicken. I pan-seared it, though I probably could have gotten away with buying a rotisserie chicken at Wegmans and shredding the meat. Don’t get me wrong…they came out really good, but it felt like cheating. (To any teacher reading this article: It is very likely that I cheated in one of your classes, either on homework or on a test. Apparently now is when I’m going to have the epiphany that cutting corners robs you of the fulfillment of a job well done. Congratulations. You won.)
WHAT WORKED: So, this cilantro crema that you use to line the dish? Uhhh, addictive. I held some back so things would not be so soggy. I ended up dipping Tostitos scoops into it and eating the entire bowl. I blame this for the raging case of agida I’m suffering through.
WHAT DIDN’T: The cheese. A nice cotija or queso blanco would have been nice. Otherwise, everything came together nicely, except for the whole crisis of conscience about cheating.
WHAT DID THE WIFE SAY: “These are really good. Like, Mission quality good.” I told her she was delusional, but thanked her for the sentiments.
WILL IT MAKE ANOTHER APPEARANCE: Are you kidding? I nearly ran out for more sour cream and cilantro to make more crema.
Cilantro Sour Cream Enchiladas
Adapted from Jane Maynard at This Week for Dinner
- 3 cups shredded cooked chicken OR 2 cans black beans, rinsed and drained (or a half and half combo)
- Goya adobo with pepper, to taste
- 1 cup sour cream
- 1 cup fresh cilantro, chopped
- 1 can (4 or 4.5 oz) chopped green chilies
- 1 1/2 cups shredded Cheddar or Monterey Jack Cheese, or a combination
- 1 1/2 tsp minced garlic, or to taste
- 1/2 tsp ground cumin, or to taste
- 1 package taco-sized soft flour tortillas
- 1 jar (16 oz.) salsa verde
- 1/2 cup water
Preheat oven to 350.
Spoon about 1/4 – 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in rows on the sauce in the baking dish. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer or until bubbly.