Prep: 20 mins | Cook: 4 hrs 45 mins | Serves: 8-10
Rich, cheesy, mouthwatering chicken enchiladas with sour cream sauce – a must-try and to die for! This light tasting enchiladas are surely a crowd-pleaser. You are welcome to add chilli for a bit of kick and adjust it according to your liking. If you are crazy about enchiladas like I do, I am pretty sure you’ll dig this incredible dish. Simple, not fussy, and come together in a thunder!
6-8 chicken tenders
1 can (7 ounces) of salsa verde
7 ounces water (just fill salsa verde can)
1 cup sour cream
1 can(s) cream of chicken soup, 10.5 ounces
2 cups shredded cheddar cheese
10 (9”) flour tortillas
salt and pepper, to taste
Step 1: Add the chicken breasts and a can of salsa verde in a crockpot.
Step 2: Fill with water the empty can of salsa verde and pour it into the crockpot. Cook for about 4 hours over medium heat.
Step 3: Remove the chicken from the pot. Use a fork to shred and ensure to set aside the liquid it cooked in.
Step 4: Combine a cup of sour cream, a can of cream of chicken soup, the liquid from the crockpot, and season with salt and pepper. Whisk until incorporated and the lumps are gone. Transfer half of the mixture into a 13 x 9-inch baking pan and set aside.
Step 5: On top of the flour tortilla, add the shredded chicken and top with cheese. Tightly roll and place in the prepared pan seam side down. Do this for the remaining 10 tortillas.
Step 6: Top the tortillas with the remaining sour cream sauce, cheese, and season with salt and pepper.
Step 7: Use a foil to cover the dish and bake in the oven for about 35 to 45 minutes at 350 degrees.
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