Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, navarros sour cream chicken enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Navarros sour cream chicken enchiladas is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Navarros sour cream chicken enchiladas is something which I’ve loved my entire life.
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. Sour cream and chicken fill these quick and easy enchiladas.
To get started with this recipe, we must first prepare a few components. You can cook navarros sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Navarros sour cream chicken enchiladas:
- Take mission tortilla (I've noticed they do not break apart as easy)
- Make ready salsa verde
- Get sour cream we use Daisy
- Prepare tomato
- Get onion
- Prepare chicken flavored bouillon cube we use knorr
- Prepare lemons or limes
- Make ready vegetable oil
- Make ready chicken breast boiled and shredded
- Get Mexican style shredded cheese
There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. Try our sour cream chicken enchiladas Sour cream, sauteed onion and garlic make for a wonderful sour cream sauce No canned soup here. Sour Cream Chicken Enchiladas - "It's Gotta Be Hot To Be Good!" Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.
Instructions to make Navarros sour cream chicken enchiladas:
- 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
Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. 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.
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