Serves: 8-10 | Prep: 20 Min | Cook: 4 Hr 45 Min
I love chicken! And I am super amazed how good this Chicken Enchiladas With Sour Cream Sauce is! A hearty, quick, and easy dinner meal especially for busy days. It is loaded with gooey cheese with an amazing rich-and-tangy sauce. My family is crazy in love with this and this has been one of my go-to’s for years now. Saucy, delightful, filling, and perfect for your picky eaters!
Ingredients
6-8 chicken tenders
1 can of salsa verde, 7 oz
7 oz water (just fill salsa verde can)
1 cup sour cream
1 can cream of chicken soup, 10.5 oz
2 cans shredded cheddar cheese
10 9-inch flour tortillas
salt and pepper, to taste
How to Make Chicken Enchiladas With Sour Cream Sauce
Step 1: Add the chicken breast and a can of salsa verde in a crockpot.
Step 2: Fill the empty can up with water and pour it in the crockpot. Cook, covered, for at least 4 hours on medium heat.
Step 3: After 4 hours, take the chicken out and shred with pork. Making sure to save the liquid from the pot.
Step 4: Add in a cup of sour cream, a can of cream of chicken soup, and the liquid from the crockpot in a bowl. And sprinkle some salt and pepper to taste.
Step 5: Whisk the mixture making sure that all the lumps are gone and well combined before pouring half of the liquid into the prepared pan. Then, set aside.
Step 6: Place the shredded chicken on top of a flour tortilla and sprinkle over the cheese.
Step 7: Roll the tortilla tightly and transfer seam side down into the prepared pan. Do this for the 10 remaining tortillas.
Step 8: Then, cover the pan with the rest of the sour cream sauce, cheese, salt, and pepper.
Step 9: Place inside the oven, covered, to bake for 35 to 45 minutes at 350 degrees.
Ingredients
- 6-8 chicken tenders
- 1 can of salsa verde, 7 oz
- 7 oz water (just fill salsa verde can)
- 1 cup sour cream
- 1 can cream of chicken soup, 10.5 oz
- 2 cans shredded cheddar cheese
- 10 9-inch flour tortillas
- salt and pepper, to taste
Instructions
Step 1: Add the chicken breast and a can of salsa verde in a crockpot.
Step 2: Fill the empty can up with water and pour it in the crockpot. Cook, covered, for at least 4 hours on medium heat.
Step 3: After 4 hours, take the chicken out and shred with pork. Making sure to save the liquid from the pot.
Step 4: Add in a cup of sour cream, a can of cream of chicken soup, and the liquid from the crockpot in a bowl. And sprinkle some salt and pepper to taste.
Step 5: Whisk the mixture making sure that all the lumps are gone and well combined before pouring half of the liquid into the prepared pan. Then, set aside.
Step 6: Place the shredded chicken on top of a flour tortilla and sprinkle over the cheese.
Step 7: Roll the tortilla tightly and transfer seam side down into the prepared pan. Do this for the 10 remaining tortillas.
Step 8: Then, cover the pan with the rest of the sour cream sauce, cheese, salt, and pepper.
Step 9: Place inside the oven, covered, to bake for 35 to 45 minutes at 350 degrees.
