Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, navarros sour cream chicken enchiladas. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Navarros sour cream chicken enchiladas is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Navarros sour cream chicken enchiladas is something which I have loved my whole life. They are fine and they look fantastic.
We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Sour cream and chicken fill these quick and easy enchiladas.
To begin with this particular recipe, we have to prepare a few ingredients. You can have navarros sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Navarros sour cream chicken enchiladas:
- Get mission tortilla (I've noticed they do not break apart as easy)
- Get salsa verde
- Get sour cream we use Daisy
- Get tomato
- Make ready onion
- Take chicken flavored bouillon cube we use knorr
- Get lemons or limes
- Make ready vegetable oil
- Get chicken breast boiled and shredded
- Take Mexican style shredded cheese
There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. Try our sour cream chicken enchiladas Sour cream, sauteed onion and garlic make for a wonderful sour cream sauce No canned soup here. Sour Cream Chicken Enchiladas - "It's Gotta Be Hot To Be Good!" Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.
Instructions to make Navarros sour cream chicken enchiladas:
- preheat oven to 350
- Boil the 2 large chicken breast and shred to small pieces
- Dice tomatoes and onions mix together in a bowl and set aside if you want the enchiladas spicy add some jalapenos
- In a saucepan add the tablespoon of oil and heat at medium temperature, sautee onions tomatoes and optional jalapenos until the onions are transparent, add the chicken bouillon crush bouillon and mix until well blended turn off stove cut the 2 lemons or limes and squeeze into the chicken mixture and stir
- For the sour cream sauce in a large bowl put about a half of cup of sour cream and other half of salsa verde whisk until well blended you can add more sour cream or salsa verde to desired thickness
- Heat up tortillas I put about 4 tortillas wrapped in a napkin and nuke for 30 seconds add the chicken mixture and roll up tortillas, repeat until no more chicken mixture remains
- spread sour cream sauce over the rolled up enchiladas make sure it's fully covered in sauce if you need more repeat step 5
- drown the enchiladas with shredded cheese and bake in the oven for 30 min
Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor.
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