Chicken Enchiladas With Sour Cream Sauce

★★★★★ 10 Reviews
heyjupiter2558 avatar
By Jamie McKinney
from Lindale, TX

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.

— The Test Kitchen @kitchencrew
serves 8-10
prep time 20 Min
cook time 4 Hr 45 Min
method Slow Cooker Crock Pot

Ingredients

  • 6-8
    chicken tenders
  • 1 can
    can of salsa verde, 7 oz
  • 7 oz
    water (just fill salsa verde can)
  • 1 c
    sour cream
  • 1 can
    cream of chicken soup, 10.5 oz
  • 2 c
    shredded cheddar cheese
  • 10
    9-inch flour tortillas
  • salt and pepper, to taste
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How To Make

  • 1
    In a Crock Pot, add chicken breast and can of salsa verde.
  • 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.
  • 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 Crock Pot that the chicken cooked in, salt, and pepper.
  • 5
    Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
  • 6
    Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
  • 7
    Roll tight and place seam side down in the 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.
  • 9
    Then the remaining cheese, salt, and pepper.
  • 10
    Cover with foil and bake on 350 degrees for 35-45 minutes.
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