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The ingredients needed to make Navarros sour cream chicken enchiladas:
- Use of mission tortilla (I've noticed they do not break apart as easy).
- Take of salsa verde.
- Take of sour cream we use Daisy.
- Use of tomato.
- Take of onion.
- Get of chicken flavored bouillon cube we use knorr.
- Take of lemons or limes.
- Get of vegetable oil.
- Prepare of chicken breast boiled and shredded.
- You need of Mexican style shredded cheese.
Steps 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.
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. Growing up in Texas, authentic chicken enchiladas were one of my favorite meals. Boil chicken in a large pot. While boiling, chop onion, jalapenos, and.
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