Sour Cream & Onion Salsa Verde Enchiladas
I successfully made my first Thanksgiving dinner, all by myself! I’m so pleased with how it turned out and how smooth the process was. A huge part of this was writing out each step needed for all of the dishes, and then creating a timeline for the day. With only two hands and one oven, I needed to have my timeline down if I wanted to pull it off! Maybe next year I’ll release some sort of Thanksgiving menu and guide?!
Anyway, when I made a 12 pound turkey this year for Thanksgiving, I knew there was going to be plenty of leftovers. I also knew that as much as I love Thanksgiving leftover sandwiches, I was going to get sick of them, so I needed some other recipes to use up that turkey in a new way. I typically don’t use a lot of sour cream, but because of mashed potatoes, I had that at home too. I almost always have plain Greek yogurt, though, which is a perfect replacement if you don’t have sour cream or don’t want to use it.
That’s where these Sour Cream & Onion Salsa Verde Enchiladas come in! They are so easy and quick to make, and have minimal ingredients for a truly simple but delicious meal. They are also fantastic with shredded chicken, if you’re making these any other time than Thanksgiving! Bonus points, they are easily made gluten-free by using grain-free tortillas.
Sour Cream & Onion Salsa Verde Filling
The sour cream & onion filling uses a base of sour cream or plain Greek yogurt, lightened up with a little bit of salsa verde, lime juice and spices. It’s as easy as combining all of the filling ingredients in a medium-sized bowl and mixing until combined.
Because of leftovers, I used turkey in these enchiladas, but that can easily be subbed for rotisserie chicken. The chicken is more mild in flavor than the turkey, so I actually prefer the chicken version. But, it’s a great way to use up those turkey leftovers in a way that completely transforms the turkey from Thanksgiving food.
Assembling the Enchiladas
One key to this recipe that I’ve learned is softening the tortillas so they are easier to work with and won’t rip by heating ¼ of the can of salsa verde in a small skillet on the stovetop on low heat, and adding each tortilla (one at a time) to the salsa and heating for just 10-20 seconds on each side, until the tortilla has soaked up a little bit of the salsa.
This not only gives the tortillas a little bit of flavor, but it softens them so that they don’t rip when you are assembling the enchiladas.
While the tortillas are heating, pour ¼ of the jar of salsa verde in the casserole dish and spread it out evenly.
When one tortilla is done heating in the salsa, immediately transfer it to the baking dish, and place ⅙ of filling in the tortilla, roll until seam side is at the bottom. Repeat with all 6 tortillas.
Once all of the enchiladas have been assembled, top with the remaining salsa and cheese.
Bake the enchiladas at 400 for 10 minutes, until cheese is melted.
These are fantastic as a meal-prep option, or as a dish to make earlier in the day and then reheat. If you’re going to reheat the enchiladas, make them according to the cooking directions, and then reheat in the oven (400 degrees) for about 10-12 minutes, until reheated through. I promise they will taste just as good as when they were fresh!
Sour Cream & Onion Salsa Verde Enchiladas
Ingredients
For the Sour Cream & Onion Chicken Filling:
- 3 cups shredded chicken or turkey
- 1/4 of 12 oz. jar salsa verde
- 1 cup sour cream (or sub plain Greek yogurt)
- 1/2 cup shredded cheese
- 2 limes, juiced
- 1 tbsp chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
For the Enchiladas:
- 3/4 of 12 oz. jar salsa verde
- 1 cup shredded cheese
- 6 grain-free tortillas
Instructions
- Preheat oven to 400 degrees.
- Pour ¼ of the jar of salsa verde in the bottom of your baking dish, spread evenly.
- In a bowl, combine all ingredients for the sour cream & onion chicken filling, stirring well
- In a small saucepan over low heat, add ¼ of the salsa verde and heat one tortilla in the salsa until warm, about 20 seconds.
- Immediately transfer the tortilla to the baking dish, spoon the filling into the middle and roll so that the crease is at the bottom. Repeat with all 6 tortillas.
- Pour the remaining ½ of the jar of salsa verde over the enchiladas, and sprinkle the shredded cheese on top evenly.
- Bake enchiladas for 10 minutes, until the cheese is all melted.
- Serve with baby tomatoes, chives, lime wedges and avocado.
