- Ribbonwood Cottage
- About Me: I am the creative person behind Ribbonwood Cottage. A mother, wife and grandmother. My goal in life is to leave a lasting legacy to my family that life is incredible. God gave us this one life and it is worth the journey! A believer. A pianist, church music and worship director. Focused on intentionally living the best life possible.
May 16, 2008
My husband who is a great cook, came up with these, after looking through some cookbooks and getting ideas. We took 2 large whole cooked chickens and took all the meat off. Added fresh corn from 4 corn cobs. The corn he boiled for about 4 minutes to just soften it a little. He added a pint of sour cream, 2 large cans of green enchilada sauce (a basic brand). Stirred all this together for the filling. We put a half cup of just sauce in the bottom of the pan. Then took a tortilla, added about 1/3 cup filling, maybe a little more. Added about 2 tbsp monterey jack cheese on top of the filling. Then I rolled up each enchilada until I had filled the pan. I topped the enchiladas with some green sauce and sprinkled with cheese.
The ingredients all together are
2 whole cooked chickens, or cook your own
2 large cans green chile enchilada sauce
1 small can green chile enchilada sauce (to cover enchiladas)
1 large sour cream or 2 pints of sour cream
4 fresh corn cobs, could use canned or frozen. Fresh corn was sweet!
pkg 30 tortillas
2 bags shredded monterey jack cheese
Cook at 350 for 25 minutes or till bubbly in the center.