Jamies Sour Cream Chicken Enchiladas Recipes

Steps:

• 1. In a Crock Pot, add chicken breast and can of salsa verde.
• 2. Then fill the empty can up with water and add it to the Crock Pot as well. Cook over medium heat for 4 hours.
• 3. Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
• 4. In a bowl, add 1 cup sour cream, can of cream of chicken soup, liquid from Crock Pot that the chicken cooked in, salt, and pepper.
• 5. Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
• 6. Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
• 7. Roll tight and place seam side down in the prepared pan. Repeat this process with all 10 tortillas.
• 8. Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce.
• 9. Then the remaining cheese, salt, and pepper.
• 10. Cover with foil and bake on 350 degrees for 35-45 minutes.

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.