CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Need a hearty dinner idea? Try these easy chicken enchiladas. It's so good even picky eaters will love it. Creamy and cheesy it's full of shredded chicken. There is not a lot of spice in this recipe. If you like a little spice, a bit of cumin, seasoned salt, or a can of green chilies could be added. The hardest part of this...
Provided by Jamie McKinney
Categories Tacos & Burritos
Time 5h5m
Number Of Ingredients 8
Steps:
- 1. In a Crock Pot, add chicken breast and can of salsa verde.
- 2. Then fill the empty can up with water and add it to the Crock Pot as well. Cook over medium heat for 4 hours.
- 3. Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
- 4. In a bowl, add 1 cup sour cream, can of cream of chicken soup, liquid from Crock Pot that the chicken cooked in, salt, and pepper.
- 5. Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
- 6. Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
- 7. Roll tight and place seam side down in the prepared pan. Repeat this process with all 10 tortillas.
- 8. Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce.
- 9. Then the remaining cheese, salt, and pepper.
- 10. Cover with foil and bake on 350 degrees for 35-45 minutes.
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