chicken enchiladas with sour cream sauce

How To Make chicken enchiladas with sour cream sauce

• 
  1

  In a Crock Pot, add chicken breast and can of salsa verde.
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  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.
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  3

  Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
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  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.
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  5

  Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
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  6

  Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
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  7

  Roll tight and place seam side down in the prepared pan. Repeat this process with all 10 tortillas.
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  8

  Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce.
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  9

  Then the remaining cheese, salt, and pepper.
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  10

  Cover with foil and bake on 350 degrees for 35-45 minutes.
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