So very filling, but so very satisfying!
You will need:
4 chicken breasts
1 can of cream of chicken soup
1 cup of sour cream (divided)
1 1/2 cups shredded cheese (divided)
1/4 teaspoon pepper
tortillas
salsa
1) Place chicken, soup, 1/2 of sour cream, and pepper into crock pot.
2) Cook on low for 4-5 hours. If frozen, cook for 7-8 hours
3) When chicken has about 45 minutes left, shred with a fork and add 3/4 cup of shredded cheese.
4) Preheat oven to 350 degrees
5) Spoon chicken mixture into tortillas, fold over and place in baking dish.
6) Top enchiladas with 1/2-3/4 jar of salsa and remaining 3/4 cup of cheese.
7) Cover with foil and bake for 15 minutes
Remove foil and continue baking for 5-10 minutes, or until cheese is melted. Top with remaining sour cream.
ENJOY!



2 Responses to “Creamy Chicken Enchiladas”
Jannifer Stoddard
1 year ago
This looks easy! I think I can do this! I plan to try making this very soon. I’ll also tweet this yummy recipe out so others can enjoy!
Cee
1 year ago
Danielle, these look awesome. I’m going to put them into next week’s recipe planning menu. I love using the crockpot, it makes meat so tender – and doesn’t have to be watched.