Navarros sour cream chicken enchiladas, tasty & delicious

Everybody loves the concept of taking a seat to a delicious home-cooked meal, however with today's hectic routines, it can be more difficult than ever to locate the moment to put one together. Luckily, aid is around, the Navarros sour cream chicken enchiladas recipe and advice in this short article will certainly assist you put together healthier meals for your household in a surprisingly, short time.

There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. 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.

Prepare mission tortilla (I've noticed they do not break apart as easy).
You need salsa verde.
Prepare sour cream we use Daisy.
Prepare tomato.
Use onion.
You need chicken flavored bouillon cube we use knorr.
You need to prepare lemons or limes.
Prepare vegetable oil.
You need to prepare chicken breast boiled and shredded.
Provide Mexican style shredded cheese.

Short Tips:

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preheat oven to 350.
Boil the 2 large chicken breast and shred to small pieces.
Dice tomatoes and onions mix together in a bowl and set aside if you want the enchiladas spicy add some jalapenos.
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.
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.
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.
spread sour cream sauce over the rolled up enchiladas make sure it's fully covered in sauce if you need more repeat step 5.
drown the enchiladas with shredded cheese and bake in the oven for 30 min.

These can be made very simply from scratch. Cook your chicken breasts in the enchilada sauce. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Easy to assemble, deliciously creamy and a great choice for once-a-month cooking.

There is always something new to learn when it involves cooking and every chef's skill-set is open to enhancement. This Navarros sour cream chicken enchiladas recipe is just a few recipe ideas to aid enhance your chef's efficiency. There are a lot more excellent recipes out there and also great cooks keep trying to find them throughout their lives. Continuous understanding is the essential to ever-improving cooking skills.

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