Creamy Sour Cream Chicken Enchiladas
Serves 1
Directions
- 1Combine flour and butter in the crockpot and whisk until no clumps remain.
- 2Slowly whisk in chicken broth until the mixture thickens.
- 3Whisk in milk and salsa verde until combined.
- 4Add sour cream and whisk into the sauce.
- 5Season the sauce and add the chicken breasts.
- 6Top with one small can of green chilis and cook on low for 4 hours.
- 7Shred the chicken, add tortilla strips, and top with cheese.
- 8Let melt for 20 minutes and serve.
Ingredients
- 1.5 pound thin chicken breast
- 1 whole taco seasoning packet
- 3 tbsp butter
- 3 tbsp flour
- 1 cup chicken broth
- 3/4 cup salsa verde or green enchilada sauce
- 1/2 cup sour cream
- 1 cup milk
- unspecified flour or white corn tortillas
- unspecified monterey jack cheese
- 1 tsp the blend seasoning
- 1/2 tsp cumin
- 1 tsp onion powder
- 1 small can green chilis
- jalepenos (optional)
- sour cream (optional)
- hot sauce (optional)
- shredded cheese (optional)
- tortilla chips (optional)
Equipment
crockpotwhisk
Tips
- If you do not have this kind of crockpot, the sauce can be made on the stovetop in the exact same way and then poured into the crockpot.
- Thick chicken breast can be used instead of thin, but it will change cooking times.
- Goes great with a side of Mexican rice.
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