A great, easy meal to make for your family. I love recipes that let the Crock Pot do most of the work for me!
Blue Ribbon Recipe
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 recipe is waiting for the chicken to slow cook in the Crock Pot.
Ingredients For chicken enchiladas with sour cream sauce
can of salsa verde, 7 oz
water (just fill salsa verde can)
cream of chicken soup, 10.5 oz
shredded cheddar cheese
9-inch flour tortillas
salt and pepper, to taste
How To Make chicken enchiladas with sour cream sauce
In a Crock Pot, add chicken breast and 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 Crock Pot that the chicken cooked in, salt, and pepper.
Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
Roll tight and place seam side down in the 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.
Then the remaining cheese, salt, and pepper.
Cover with foil and bake on 350 degrees for 35-45 minutes.
Last Step: Don't forget to share!
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