Recipe: Perfect Navarros sour cream chicken enchiladas

Navarros sour cream chicken enchiladas. 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. "A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner.

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try! This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Stir flour into sour cream; add to onion mixture. you can have Navarros sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Navarros sour cream chicken enchiladas

1. You need 1 dozen of mission tortilla (I've noticed they do not break apart as easy).
2. It's 1 of salsa verde.
3. You need 1 of sour cream we use Daisy.
4. You need 1 large of tomato.
5. You need 1/2 medium of onion.
6. It's 1 each of chicken flavored bouillon cube we use knorr.
7. Prepare 2 large of lemons or limes.
8. Prepare 1 tbsp of vegetable oil.
9. Prepare 2 large of chicken breast boiled and shredded.
10. You need 1 packages of Mexican style shredded cheese.

Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Share: Rate this Recipe In saucepan combine the soup, sour cream and green chiles. Heat on low until sauce is smooth.

Navarros sour cream chicken enchiladas instructions

1. preheat oven to 350.
2. Boil the 2 large chicken breast and shred to small pieces.
3. Dice tomatoes and onions mix together in a bowl and set aside if you want the enchiladas spicy add some jalapenos.
4. 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.
5. 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.
6. 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.
7. spread sour cream sauce over the rolled up enchiladas make sure it's fully covered in sauce if you need more repeat step 5.
8. drown the enchiladas with shredded cheese and bake in the oven for 30 min.

Boil chicken in a large pot. Take a gander at these cheesy chicken enchiladas. "To give a kick to my sour cream sauce," the author says, "I add serrano chiles and tomatillos." Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser. Growing up in Texas, authentic chicken enchiladas were one of my favorite meals. There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. The best Sour Cream Chicken Enchiladas!