Make sure you save the chicken broth to make our Condensed Cream of Chicken Soup to use for the sauce in this recipe. Either method for cooking the chicken works great in this recipe. Place chicken breasts in a saucepan, cover with water and a dash of salt, bring to a boil and then cover and simmer for 12-15 minutes or until chicken is no longer pink in the middle. If you are short on time, the chicken can also be cooked on the stove top. The chicken comes out tender every time and is easy to shred with two forks. Slow cook on high for 3 – 3 ½ hours or on low for 6 – 7 hours. Place the chicken breasts in the slow cooker, cover with water and some salt and whatever seasonings you like (if I’m preparing chicken for enchiladas or tacos I like to add some hot sauce or salsa). My favorite method for preparing shredded chicken is in the slow cooker. If you want to bring up the heat to the flavor of these enchiladas, add a tablespoon of chili powder, extra green chiles, onion powder, cumin, garlic powder or cayenne pepper. Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.First, cook and shred your chicken (see below for the best ways to prep chicken).Top these gorgeous sour cream chicken enchiladas with all sorts of garnish and delicious ingredients. Salsa – use salsa verde, or any brand of your favorite salsa.Sour cream – the star of the sour cream sauce! You can also substitute Greek yogurt for the sour cream ifyou like.Condensed cream of chicken soup – one can OR use our delicious homemade version.Green enchilada sauce – one 10 ounce can.Shredded cheese – Monterey Jack cheese is a great option, but you can use Colby Jack, Pepper jack cheese, or Fiesta blend cheddar cheese.A pre-cooked rotisserie chicken is ideal to use if you’re short on time. Chicken breasts – cooked and shredded (see recipe description for cooking methods).Flour tortillas – you can use corn tortillas if you like, but the flour tortillas hold the mixture together nicely.Made with simple ingredients like chicken and a creamy white sauce, this comes together in no time! Here’s what you need: This is really one of the easiest enchilada recipes you’ll ever try. Ingredients in Sour Cream Chicken Enchiladas Everyone LOVES this meal! It tastes better than eating out and much less expensive. I serve these Sour Cream Chicken Enchiladas with our Mexican Rice, our Restaurant Style Refried Beans, and our Best Guacamole Ever. Tender chicken, an amazing sour cream sauce, all wrapped in flour or corn tortillas, this dinner is always a winner. This dish is so easy to make yet it has such a gorgeous presentation, you could serve this to guests any day of the week. This Sour Cream Chicken Enchiladas recipe is one of my favorite secret weapons.
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