Prep: 20 mins | Cook: 4 hrs 45 mins | Serves: 8-10
This dish is to die for! I had it first at my sister’s wedding. I loved it so much that I asked the caterer for the recipe. She was so kind enough to give these ingredients and instructions. Now, I get to share it with you! You will love this for sure. Try it and be amazed by how a simple recipe could light up your day. Enjoy!
Ingredients
6-8 chicken tenders
1 can (7 oz) of salsa verde
7 oz water (just fill salsa verde can)
1 c sour cream
1 can(s) cream of chicken soup, 10.5 ounces
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 1: In a crockpot, place the chicken breasts with a can of salsa verde.
Step 2: Pour water into the empty can of the salsa verde and add it into the pot.
Step 3: Cook the chicken breasts over medium heat for about 4 hours.
Step 4: Take the chicken out of the pot and shred using a fork. Make sure to reserve the liquid.
Step 5: In a mixing bowl, add the sour cream, cream of chicken soup, the liquid from the crockpot, and season with salt and pepper until well combined and the lumps are gone.
Step 6: Place half of the mixture into a 13 x 9-inch baking pan. Set aside.
Step 7: Put the shredded chicken on the middle of the flour tortilla and top with cheese.
Step 8: Roll tightly and add seam side down into the prepared pan. Repeat for the remaining (10) tortillas.
Step 9: Sprinkle over the tortillas the rest of the sour cream sauce, cheese, and season with salt and pepper.
Step 10: Cover the dish with foil and bake at 350 degrees for about 35 to 45 minutes.
Ingredients
- 6-8 chicken tenders
- 1 can (7 oz) of salsa verde
- 7 oz water (just fill salsa verde can)
- 1 c sour cream
- 1 can(s) cream of chicken soup, 10.5 ounces
- 2 c shredded cheddar cheese
- 10 (9-inch) flour tortillas
- salt and pepper, to taste
Instructions
Step 1: In a crockpot, place the chicken breasts with a can of salsa verde.
Step 2: Pour water into the empty can of the salsa verde and add it into the pot.
Step 3: Cook the chicken breasts over medium heat for about 4 hours.
Step 4: Take the chicken out of the pot and shred using a fork. Make sure to reserve the liquid.
Step 5: In a mixing bowl, add the sour cream, cream of chicken soup, the liquid from the crockpot, and season with salt and pepper until well combined and the lumps are gone.
Step 6: Place half of the mixture into a 13 x 9-inch baking pan. Set aside.
Step 7: Put the shredded chicken on the middle of the flour tortilla and top with cheese.
Step 8: Roll tightly and add seam side down into the prepared pan. Repeat for the remaining (10) tortillas.
Step 9: Sprinkle over the tortillas the rest of the sour cream sauce, cheese, and season with salt and pepper.
Step 10: Cover the dish with foil and bake at 350 degrees for about 35 to 45 minutes.
