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. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas.

There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. 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. Prepare 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. Prepare 1 large of tomato.
5. You need 1/2 medium of onion.
6. You need 1 each of chicken flavored bouillon cube we use knorr.
7. You need 2 large of lemons or limes.
8. It's 1 tbsp of vegetable oil.
9. It's 2 large of chicken breast boiled and shredded.
10. You need 1 packages of Mexican style shredded cheese.

These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. If you're looking for a new way to transform rotisserie chicken into a quick weeknight meal, your search is complete. These enchiladas are comfort food at. Easy to assemble, deliciously creamy and a great choice for once-a-month cooking.

Navarros sour cream chicken enchiladas step by step

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.

And there is NO canned cream soup in my enchiladas -- Hope you give them a try! In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Enjoy these easy to make Chicken Sour Cream Enchiladas tonight.