Recipe: Green Chili Chicken Sour Cream Enchiladas
I am a lady of few words today. It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week. I did decide to make enchiladas last night, without even looking for a recipe. I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.
I did not have any real intentions of sharing this creation because I honestly just threw it all together. But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them. And, if I need to write it down, I might as well share it with everyone. Luckily I had taken a few pictures just in case it was a winner.
Green Chili Chicken Sour Cream Enchiladas
3 bone-in chicken breasts
1 1/2 cups sour cream
1 cup chicken broth
1 15 ounce can green chili enchilada sauce
Salt, to taste
Pepper, to taste
2 cups shredded cheese (I used a Mexican mix)
10 corn tortillas
- Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
- Remove the chicken and strain the chicken broth.
- Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
- Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
- Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
- Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
- Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
- Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
- Add 1 cup of the cheese to the top of the corn tortillas.
- Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
- Add the final layer of cheese, approximately 1 cup.
- Bake for 20 minutes.
- Remove from the oven and serve with salsa and additional sour cream, optional.