Sour Cream Chicken Enchiladas

Prep Time 20

Cook Time 25

Total Time 4 45

Servings people

Ingredients

▢ 2 boneless skinless chicken breasts
▢ 1 cup sour cream
▢ 10.5 ounces canned cream of chicken soup
▢ 1 ½ cups shredded Mexican cheese divided
▢ 1 ½ cups green chile sauce or diced green chiles; add more for spicier enchiladas
▢ 10 small flour tortillas

Instructions

Line or spray a crockpot then add the two chicken breasts. Cover chicken breasts with water. Cook chicken for at least 4 hours on Low setting.
When chicken is cooked, use two forks to shred it, then set it aside. Preheat oven to 350°F. and grease a 9x13-inch baking dish. Set aside.
In a large mixing bowl, stir together sour cream, cream of chicken soup, ½ cup cheese and ½ cup green chile sauce.
Add shredded chicken and stir well to combine.
Spray both sides of the tortillas with cooking spray and microwave them on High power for 15-20 seconds. This keeps them soft while baking.
Spoon chicken mixture down the center of each tortilla (you'll want your mixture to be about two inches wide, and leave a little space at the top and bottom of each tortilla). One at a time, roll each enchilada like a burrito and place into the baking dish.
Top enchiladas with remaining cheese and green chiles.
Bake in preheated oven for approximately 25 minutes, or until cheese is melted.

Notes

To save time and make the dinner process easier, make your chicken ahead and keep it in an airtight container in the fridge until you're ready to build the enchiladas.

Don't want to slow cook the chicken? Feel free to shred a rotisserie chicken, oven roasted chicken, or air fryer chicken instead!

Nutrition