Slow-Cooker-to-Oven Sour Cream Chicken Enchiladas - Kraft Recipes Top
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Slow-Cooker-to-Oven Sour Cream Chicken Enchiladas

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  • 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.


For a traditional Mexican feel, serve with black beans and Mexican rice.

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