I’ve said it before, and I’ll say it again: Mexican food is life. Well, I thought I knew what Mexican food was, and then I lived in Southern California for four years and got to experience the real deal–from local vendors and the amazing cooking of my in-laws (hint: if you love a certain type of food, marry into a family that comes from that culture haha)!
WARNING: If you are looking for an authentic Mexican recipe, this is NOT that haha. This is more of a Tex-Mex recipe, but it is my go-to Mexican dish at home. Even though it’s not authentic, my husband approves and even requests it from time to time–winning!
My mom has been making this dish for 10+ years, and it was one of the first things I learned to cook on my own (embarrassingly, this wasn’t until I was halfway through college…I was late to the whole “adulting” thing haha).
This is the perfect dish for a weeknight family dinner, or for hosting some friends–it never disappoints! 🙂
- 1 bunch cilantro
- 1 cup sour cream
- 1 16 oz jar of red salsa (I prefer medium Herdez)
- 1 16 oz jar of green salsa (Medium Herdez for green too!)
- 2 skinless chicken breasts, cooked and shredded
- 1 onion
- 12 6 inch tortillas
- 2 cups monterey jack cheese, shredded
- In a large bowl, mix together sour cream, chopped cilantro (all of it minus stems), 14 oz of red salsa, and 1/3 of the green salsa. Set aside. *If you ever just want to use this for a dip, it’s to die for too!
- In a separate large bowl, combine shredded chicken, onion, and the remaining green salsa. Mix well.
- Preheat oven to 350 degrees.
- Heat tortillas in microwave until soft.
- Pour enough of the sour cream mixture into a 9 x 13 baking dish to coat the bottom.
- Place two heaping tablespoonfuls of the chicken mixture in each tortilla, roll up, and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
- Cover dish tightly with aluminum foil and bake for about 30 minutes.