Chicken Enchilada's with Sour Cream Sauce
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Family Tested & Approved
water (just fill salsa verde can)
cream of chicken soup
shredded cheddar cheese
9-inch flour tortillas
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.
Cook over Medium heat for 4 hours.
Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
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.
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.
Add shredded chicken to top of a flour tortilla, and sprinkle top with cheese.
Roll tight and place seam side down in prepared pan. Repeat this process with all 10 tortillas
Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce, cheese and salt and pepper.
Cover with foil and bake on 350 degrees for 35-45 mins.