Baked Chicken and Sour Cream Enchiladas
Tonight's dinner was Baked Chicken and Sour Cream Enchiladas. I prepared the Chicken in the crockpot about three hours before. I mixed it with Beef Broth, 1/2 Enchilada Powder Packet and one Onion Powder Packet and cooked it on High for 3.5 hours. Once it was done, I took it out, used two forks to shred the chicken and then mixed it with the ingredients below. The initial recipe can be found HERE.
Ingredients:
Two medium boneless chicken breast (shred beforehand)
1/2 enchilada powder packet
Onion powder (as much as you would like, I did about 2 tablespoons)
1 1/2 cup sour cream
2 cups beef broth
1 1/2 cups Cheddar Cheese
7-8 flour tortillas
2 (10 oz) cans of Enchilada Sauce (we did mild)
Directions:
Once chicken is done and you shred, preheat oven to 350 degrees. In a large bowl, add chicken, onion powder (as much as you would like), sour cream and one cup of cheese. Fill 7-8 tortillas with mixture. Take one can of Enchilada Sauce and put at the bottom of a baking dish. Take each tortilla, wrap it up and then place in dish. Pour the rest of the Enchilada sauce over the enchiladas. Bake 35 minutes. Sprinkle with cheese and return to the oven for five more minutes.
Enjoy!
Ingredients:
Two medium boneless chicken breast (shred beforehand)
1/2 enchilada powder packet
Onion powder (as much as you would like, I did about 2 tablespoons)
1 1/2 cup sour cream
2 cups beef broth
1 1/2 cups Cheddar Cheese
7-8 flour tortillas
2 (10 oz) cans of Enchilada Sauce (we did mild)
Directions:
Once chicken is done and you shred, preheat oven to 350 degrees. In a large bowl, add chicken, onion powder (as much as you would like), sour cream and one cup of cheese. Fill 7-8 tortillas with mixture. Take one can of Enchilada Sauce and put at the bottom of a baking dish. Take each tortilla, wrap it up and then place in dish. Pour the rest of the Enchilada sauce over the enchiladas. Bake 35 minutes. Sprinkle with cheese and return to the oven for five more minutes.
Enjoy!
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