Creamy Sour Cream Salsa Verde Food

CREAMY SOUR CREAM SALSA VERDE

Steps:

• In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.Add garlic and roast for a minute or two.Note: You do not have to roast onion, garlic and peppers just tomatillos but I like to roast mine.
• After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.*I like mine a little chunky.If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.Add salt to taste.
• After making salsa verde combine 3 tablespoons with sour cream and stir.
• Add salt and pepper to taste.
• Serve on top of steak, pork, chicken, tacos, tostadas, empanadas, potatoes, french fries, eggs, chips and whatever your hearts content.

CREAMY SALSA VERDE

Steps:

• Bring water, tomatillos and chile to boil in medium saucepan. Simmer on medium-low heat 12 min. or until tomatillos are softened, stirring occasionally. .
• Drain tomatillo mixture; spoon into blender container. Add onions and dressing; blend until smooth. Add cilantro; blend just until finely chopped.
• Add sour cream; mix well.

CREAMY SALSA VERDE

Steps:

• Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

HOT AND CREAMY SALSA VERDE RECIPE

Steps:

• Place chopped chiles, tomatillo, cilantro, garlic, and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook until chiles and tomatillo are softened, about 10 minutes.
• Transfer mixture to jar of a blender and puree until completely smooth. Transfer to bowl, stir in sour cream and lime juice. Season with salt to taste and serve immediately, or store in an airtight container in the refrigerator up to a week.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

CREAMY SALSA DIP AND VEGGIES

Steps:

• Stir together salsa and sour cream. Scrape the dip you made into a small bowl. Put the small bowl in the middle of a big plate. Arrange the veggies all around the dip and serve.

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Steps:

• Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

SALSA VERDE

Steps:

• Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
• Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)
• *Also known as California chilies; available at Latin American markets and many supermarkets.
• **Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

CREAMY SALSA VERDE

Steps:

• Place all ingredients in a blender and pulse until smooth.
• Serve on tacos, enchiladas, or simply with tortilla chips as a dip.

CREAMY SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
• Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
• In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
• To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
• Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

CREAMY SALSA VERDE

Steps:

• Prepare the Creamy Salsa Verde
• Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.