Antonio Mendosa would like an enchilada!!!

My friend Mrs. A. made amazing sour cream enchiladas last night. I wont give you the exact recipe, I haven't asked permission to post it, but here's a variation which is just as yummy.

4 whole chicken breasts
8 medium sized whole wheat tortillas
1 12oz container of sour cream (plain greek yogurt would work here too)
2 tbsp flour
8oz shredded cheddar cheese
1 package of baby spinach- steamed
2 cups chicken stock
1 head roasted garlic (you could use raw- 4 cloves very finely chopped)

Season the chicken breasts with salt and pepper. Place on a baking sheet and roast in a 350 degree oven for 20 min or until just cooked through (they are going to bake again). Heat your chicken stock in a saucepan with your garlic. When just boiling, add the sourcream and the flour, turn the heat WAY down and season with salt and pepper. Wisk together until smooth.
In a bowl, shred the chicken, add the spinach and the shredded cheddar (reserve 1/4 cup). Take a tortilla and place it on a plate, ladle some of the sour-cream sauce onto it and flip to coat. Fill the tortilla with a generous handful of the chicken mixture, roll and place in a baking dish.Repeat with other tortillas until the pan is full. Pour any leftover sauce over the enchiladas, top with the reserved cheddar. Bake in a 350 degree oven for about 30 minutes. Top with chopped fresh cilantro and spring onions. Serve with salsa.


  1. Making this tonight! Serving with "Mexican" rice (Spanish with salsa mixed in) and maybe a green salad on the side. Thanks for the idea!


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