Chicken Enchilada's with Sour Cream Sauce

Jamie McKinney

By
@heyjupiter2558

A great, easy meal to make for your family. I love recipes that let the crock pot do most of the work for me!


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

45 Min

Ingredients

6-8
chicken tenders
7 oz
can of salsa verde
7 oz
water (just fill salsa verde can)
1 c
sour cream
1 can(s)
cream of chicken soup
2 c
shredded cheddar cheese
10
9-inch flour tortillas
salt and pepper to taste
crock pot
13x9 baking pan

Directions Step-By-Step

1
In 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.
2
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 crockpot that the chicken cooked in, and salt and pepper.
5
Whisk 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.
6
Add shredded chicken to top of a flour tortilla, and sprinkle top with cheese.
7
Roll tight and place seam side down in 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, cheese and salt and pepper.
9
Cover with foil and bake on 350 degrees for 35-45 mins.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtags: #Cream, #sour, #enchilada