Chicken Enchiladas with White Sauce Recipe

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Chicken Enchiladas with White Sauce Recipe

You will need:

  • 2 large chicken breast frozen (or 6-8 chicken tenders)
  • 7 oz can Salsa Verde
  • Water (fill up empty 7oz can)
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 cups shredded Cheddar Cheese (save some for top)
  • 10 – flour tortillas 9 inch
  • Salt and Pepper
  • Crock pot
  • 9×13 inch pan

In a crock pot add frozen chicken breast, 7oz can of Salsa Verde.  Then fill the empty can up with water and add it to the crock pot as well.

Put the lid on, and cook over Medium heat for 4 hours.

Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.

In a bowl add 1 cup sour cream, can of cream of chicken soup, liquid from crockpot that the chicken cooked in, and salt and pepper.

Whisk till  lumps are gone and it is well mixed. Once it is well mixed pour half into a greased pan, set the rest aside.

Add shredded chicken to top of a flour tortilla, and sprinkle top with cheese.

Roll tight and place seam side down in prepared pan. Repeat this process with all 10 tortillas

Once you have all 10 tortillas in pan, cover with rest of cream sauce, cheese and salt and pepper.

Cover with foil and bake on 350 degrees for 35-45 mins.

Hope you enjoy, serves 8-10

Chicken Enchiladas with White Sauce Recipe

You will need:

  • 2 large chicken breast frozen (or 6-8 chicken tenders)
  • 7 oz can Salsa Verde
  • Water (fill up empty 7oz can)
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 cups shredded Cheddar Cheese (save some for top)
  • 10 – flour tortillas 9 inch
  • Salt and Pepper
  • Crock pot
  • 9×13 inch pan

Directions

  • In a crock pot add frozen chicken breast, 7oz can of Salsa Verde. Then fill the empty can up with water and add it to the crock pot as well.
  • Put the lid on, and cook over Medium heat for 4 hours.
  • Take the  chicken out and shred with a fork. Make sure you save the liquid it cooked in.
  • In a bowl add 1 cup sour cream, can of cream of chicken soup, liquid from crockpot that the chicken cooked in, and salt and pepper.
  • Whisk till lumps are gone and it is well mixed. Once it is well mixed pour half into a greased pan, set the rest aside.
  • Add shredded chicken to top of a flour tortilla, and sprinkle top with cheese.
  • Roll tight and place seam side down in prepared pan. Repeat this process with all 10 tortillas
  • Once you have all 10 tortillas in pan, cover with rest of cream sauce, cheese and salt and pepper.
  • Cover with foil and bake on 350 degrees for 35-45 mins.
  • Hope you enjoy, serves 8-10

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