Slow-Cooker-to-Oven Sour Cream Chicken Enchiladas
Makes:
6 servings
Total Time:
9 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 package boneless skinless chicken breasts
- 2 cups sour cream, divided
- 4 cups (1 large package) shredded Mexican blend cheese, divided
- 1 Tbsp. chopped, dried cilantro
- 12 flour tortillas
- 1 cup salsa
make it
Put chicken in slow cooker and cover with water. Cook on low for 8-10 hours. Remove chicken from slow cooker and shred with fork. Allow to cool.
Preheat oven to 350°F. In mixing bowl, mix 1 cup sour cream with 2 cups of the Mexican cheese and all of the cilantro. After ingredients are thoroughly mixed, fold in shredded chicken. Spoon mixture into tortillas and wrap into enchiladas.
Place enchiladas side-by-side in a 9X13 dish sprayed with non-stick cooking spray. Spread remaining sour cream over the enchiladas. Spread salsa over sour cream layer. Sprinkle remaining Mexican cheese over enchiladas.
Bake for 30-35 minutes on 350°F. Remove dish from oven and serve immediately.
Notes
For a traditional Mexican feel, serve with black beans and Mexican rice.
