Without Fail preparing recipe Navarros sour cream chicken enchiladas with 10 ingredients and 8 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Navarros sour cream chicken enchiladas easy, tasty, practical.
Good Afternoon all, at this time you can present recipe Navarros sour cream chicken enchiladas with 10 ingredients and 8 steps. Below this is how to prepare, please observe carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Navarros sour cream chicken enchiladas.
Ingredients all Navarros sour cream chicken enchiladas
Prepare 1 dozen : mission tortilla (I've noticed they do not break apart as easy).
Needed 1 : salsa verde.
Prepare 1 : sour cream we use Daisy.
Needed 1 large : tomato.
Prepare 1/2 medium : onion.
Needed 1 each : chicken flavored bouillon cube we use knorr.
Needed 2 large : lemons or limes.
Needed 1 tbsp : vegetable oil.
Needed 2 large : chicken breast boiled and shredded.
Needed 1 packages : Mexican style shredded cheese.
If all material requirements Navarros sour cream chicken enchiladas it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking 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.
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