Chicken Enchiladas With Sour Cream Sauce

3
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!

Rating:

★★★★★ 8 votes

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
4 Hr 45 Min
Method:
Slow Cooker Crock Pot

Ingredients

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

How to Make Chicken Enchiladas With Sour Cream Sauce

Step-by-Step

  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.

Printable Recipe Card

About Chicken Enchiladas With Sour Cream Sauce

Course/Dish: Chicken Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican



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