How to Prepare Yummy Navarros sour cream chicken enchiladas fit for newbie.

Are you a cooking guru? Possibly you are simply a kitchen area veteran? Or like lots of others, you may be a beginner.Whatever the situation may be, valuable cooking recommendations can include some fresh suggestions to your cooking. Take some time and also discover a few points that can splash some new fun right into your kitchen area routine. This Navarros sour cream chicken enchiladas recipe maybe a perfect fit for you.

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. Growing up in Texas, authentic chicken enchiladas were one of my favorite meals.

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

Short Tips:

If a recipe says to use a particular kind of pan, then use that pan. If you only own one nonstick pan, the best tip we can give you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron frying pan. Also its good idea to replace low-cost nonstick pans every few years, as the coating can wear down over the years.

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.

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. Do you love Tex-Mex food as much as we do? Cheesy Sour Cream Chicken Enchiladas recipe that makes for an easy, delicious weeknight meal - especially for a Mexican food night!

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