Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
With summer approaching, I love hosting and cooking for people. We moved into our home in the late Fall and now that the warm weather is upon us my husband and I are looking forward to having some summer dinner parties.
When it comes to cooking for a group, I look for things that are easy to make, taste great and are a bit unique. My creamy chicken enchilada recipe is one of those meals. It is pretty straightforward to make, but is always a huge hit among guests.
The secret ingredient to make these enchiladas better than your average enchilada is the sour cream. I always use Gay Lea’s Original Sour Cream, which comes in regular, low fat, fat free, lactose free and Gold Premium. Opt for Gay Lea’s Gold Premium Sour Cream if you are looking for something a little more rich and decadent.
1 jar of salsa
2 cups Gay Lea Original Sour Cream
3 cups cheddar cheese (grated)
½ cup sliced green onions
2 boneless skinless chicken breasts (cooked and shredded)
Cilantro and sliced avocado for garnish (optional)
Preheat oven to 375 degrees.
Combine 2 cups cheddar cheese, shredded chicken, Gay Lea Sour Cream and green onions.
Line the bottom of a baking pan with salsa.
Lay tortilla flat and spoon 2-3 heaping tablespoons of mixture onto the centre. Roll tortilla and place seam down in a baking dish. Repeat with remaining tortillas and sour cream mixture. Pour remaining salsa over the tortillas and top with remaining cheese.
Cover the baking pan with aluminum foil and bake for 15-20 minutes or until cheese is bubbly. Serve with a dollop of sour cream, cilantro and chopped avocado.
For other great dinner ideas, check out GayLea.com/recipes.
What are your favourite summer recipes?