Prep: 20 mins | Cook: 4 hrs 45 mins | Total Time: 5 hrs 5 mins | Yield: 8 to 10 Servings
I love how easy it is to make such delicious treats! These Chicken Enchiladas with Sour Cream Sauce are way too perfect just to keep to myself. Here you go, friends! Try this awesome recipe and prepare to be amazed. Enjoy!
Ingredients:
1 can(s) cream of chicken soup, 10.5 oz.
2 c shredded cheddar cheese
10 (9-inch) flour tortillas
6-8 chicken tenders
7 oz. water (just fill salsa Verde can)
salt and pepper, to taste
1 c sour cream
1 can (7 ounces) of salsa Verde
Directions:
Prepare the oven and preheat to 350 degrees F or 175 degrees C.
In a large crockpot, add 1 can of salsa Verde and the chicken breasts. Stir until well mixed.
Add water into the can of the salsa, then shake it. Pour the sauce into the pot.
Cover and seal the pot. Cook everything for 4 hours on a medium setting.
Transfer the chicken breasts onto a flat surface, then use two forks to shred them into small pieces.
In a mixing bowl, add 1 can cream of chicken soup, the sauce from the pot, 1 cup of sour cream, pepper, and salt. Stir until well blended.
Add ½ of the mixture into a 13×9-inch baking pan and spread it evenly.
Scatter the shredded chicken over the flour tortilla, then sprinkle a generous amount of cheese on top. Roll it up. Repeat the process with the rest of the ingredients.
Arrange the tortillas into the prepared baking pan. Make sure to leave a small space between each tortilla.
Add the rest of the sour cream sauce over and spread it evenly.
Sprinkle a generous amount of cheese on top. Sprinkle a bit of salt and pepper as well.
Cover the pan with aluminium foil, then place it inside the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow them to rest for a few minutes at room temperature.
Serve warm and enjoy!
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