Hey everyone, it is me again, Dan, welcome to my recipe page. 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’m gonna make it a little bit tasty. This will be really delicious.
Navarros sour cream chicken enchiladas is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Navarros sour cream chicken enchiladas is something that I have loved my entire life.
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 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 cook that.
The ingredients needed to make Navarros sour cream chicken enchiladas:
- Get 1 dozen mission tortilla (I've noticed they do not break apart as easy)
- Prepare 1 salsa verde
- Make ready 1 sour cream we use Daisy
- Make ready 1 large tomato
- Get 1/2 medium onion
- Prepare 1 each chicken flavored bouillon cube we use knorr
- Take 2 large lemons or limes
- Take 1 tbsp vegetable oil
- Make ready 2 large chicken breast boiled and shredded
- Get 1 packages Mexican style shredded cheese
There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once.
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
Cook and whisk until thickened and bubbly. Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. Boil chicken in a large pot. While boiling, chop onion, jalapenos, and. Cheesy Sour Cream Chicken Enchiladas recipe that makes for an easy, delicious weeknight meal - especially for a Mexican food night!
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