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Slow-Cooker-to-Oven Sour Cream Chicken Enchiladas

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 9 hr
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.
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