Chicken Enchilada's with Sour Cream Sauce
Slow Cooker Crock Pot
water (just fill salsa verde can)
cream of chicken soup
shredded cheddar cheese
9-inch flour tortillas
1In a crock pot add frozen chicken breast, 7oz can of Salsa Verde. Then fill the empty can up with water and add it to the crock pot as well.
2Cook over Medium heat for 4 hours.
3Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
4In a bowl add 1 cup sour cream, can of cream of chicken soup, liquid from crockpot that the chicken cooked in, and salt and pepper.
5Whisk till lumps are gone and it is well mixed. Once it is well mixed pour half into the 13x9 baking pan, set the rest aside.
6Add shredded chicken to top of a flour tortilla, and sprinkle top with cheese.
7Roll tight and place seam side down in prepared pan. Repeat this process with all 10 tortillas
8Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce, cheese and salt and pepper.
9Cover with foil and bake on 350 degrees for 35-45 mins.